Mini Crab Cakes

These Mini Crab Cakes are loaded with lump crab meat, red pepper, red onion, cilantro, and grated Parmesan cheese. They make the perfect party appetizer and are especially delicious with our homemade garlic aioli!

5 from 4 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 270kcal

Author: Cathy Trochelman

Ingredients

Crab Cakes

12 ounces lump crab meat
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup red onion finely chopped
1/4 cup red pepper finely chopped
1/4 cup cilantro minced
1 egg beaten
1 clove garlic minced
1/4 cup mayo
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Coating & Frying

1/2 c. bread crumbs
2 Tbsp. olive oil

Garlic Aioli

1 cup mayo
2-4 cloves garlic crushed
2 Tablespoons cilantro minced
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Instructions

Crab Cakes

Combine all ingredients in a medium mixing bowl; mix well.
Shape crab mixture by spoonfuls into small cakes; coat with additional bread crumbs.
Sauté in olive oil over medium heat until golden brown on both sides.
Serve with garlic aioli.

Garlic Aioli

Combine all ingredients in a food processor; blend until smooth.

Notes

Baked Crab Cakes

Crab cakes can easily be baked instead of pan-fried. To bake, place them on a baking sheet lined with cooking spray. Bake at 350° for 20-25 minutes or until golden brown.

Storing & Reheating

Leftover crab cakes can be stored in an airtight container in the refrigerator for 3-4 days. Due to their crispy coating, it is best to reheat crab cakes in a skillet or oven. To reheat in a skillet, heat 1 Tbsp. olive oil over medium-low heat. Add crab cakes and reheat 5-7 minutes on each side or until center is hot. To reheat in an oven, heat the oven to 325° and bake for 15 minutes from room temperature.

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