Mini Crab Cakes Recipe
With cocktail or old bay aioli.
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Ingredients
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For the Mini Crab Cakes
For the Old Bay Aioli
Method
For the Mini Crab Cakes
Prepare the Mixture
In a large bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and finely chopped green onion.
Add Bindings
Gently fold in the breadcrumbs and the beaten egg. Season the mixture with salt and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
Shape the Cakes
Using your hands, form the mixture into small patties, about 1 to 1.5 inches in diameter. Place the formed cakes on a baking sheet lined with parchment paper.
Heat the Oil
In a large skillet, heat olive oil over medium heat until shimmering.
For the Old Bay Aioli
Mix the Ingredients
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and Old Bay seasoning.
Blend Well
Stir the mixture until well combined and smooth. Adjust seasoning to taste if needed.