Name: Mini Crab Cakes with Lemon Aioli
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Ingredients: 1 pound Cooked lump crab meat, picked for shell; 2/3 cup Panko breadcrumbs; 1 egg Large egg; 3 tablespoons Mayonnaise, for cakes; 2 teaspoons Dijon mustard; 2 tablespoons Chopped fresh parsley; 1 teaspoon Finely grated lemon zest; 1/4 teaspoon Fine salt; 1/4 teaspoon Black pepper; 1 tablespoon Olive oil; 1/2 cup Commercial mayonnaise, for dip; 1 tablespoon Fresh lemon juice, for dip; 1 clove Small garlic clove, finely grated; 1 teaspoon Cold water, for dip

Description

Twenty small baked crab cakes and a measured lemon-garlic mayonnaise dip.

Ingredients

Scale

1 pound Cooked lump crab meat, picked for shell
2/3 cup Panko breadcrumbs
1 egg Large egg
3 tablespoons Mayonnaise, for cakes
2 teaspoons Dijon mustard
2 tablespoons Chopped fresh parsley
1 teaspoon Finely grated lemon zest
1/4 teaspoon Fine salt
1/4 teaspoon Black pepper
1 tablespoon Olive oil
1/2 cup Commercial mayonnaise, for dip
1 tablespoon Fresh lemon juice, for dip
1 clove Small garlic clove, finely grated
1 teaspoon Cold water, for dip

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Instructions

Pick through 1 lb cooked lump crab for shell and drain excess liquid. Mix 2/3 cup panko, 1 egg, 3 tbsp mayonnaise, 2 tsp Dijon, 2 tbsp parsley, 1 tsp lemon zest, 1/4 tsp fine salt and 1/4 tsp black pepper. Gently fold in the crab without pulverizing the lumps.
Scoop approximately 20 small cakes, about 2 tbsp mixture each, onto a parchment-lined sheet and press lightly to compact. Refrigerate 30 minutes so they hold shape. Heat oven to 425°F while they chill. Brush tops with a total of 1 tbsp olive oil.
Bake about 15–20 minutes until browned and heated through; check centers of the small egg-and-crab cakes reach 165°F on a suitably thin thermometer probe before serving. If the tops color faster than centers warm, lower the rack and continue until the endpoint; record actual cake size and time.
Stir 1/2 cup commercial mayonnaise with 1 tbsp lemon juice and 1 finely grated small garlic clove; add the measured 1 tsp cold water if it needs loosening. Keep dip chilled until service. Rest baked cakes about 5 minutes, then serve with the dip portioned alongside rather than spooned across every top.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 35 minutes, included in the total.

Untested estimate: shape and chill 30 minutes, bake up to 20, cool 5 before serving; oven preheat excluded.

Prep Time: 25 minutes
Chilling, resting or cooling: 35 minutes
Cook Time: 20 minutes
Category: Appetizers

Nutrition

Serving Size: One small cake with about one twentieth of the dip