Mini Crab Cakes with Lemon-Chive Aioli

Tender lump crab stays in generous pieces inside small golden cakes, served warm with a cool, bright lemon-chive aioli.

64 min

4 appetizer servings

Ingredients

1 lb lump crabmeat, drained and picked over for shell fragments

1 large egg

1/3 cup panko breadcrumbs

10 tbsp mayonnaise, divided (2 tbsp for cakes; 8 tbsp for aioli)

1 tbsp Dijon mustard

1 medium lemon, zested and juiced, divided

1/2 tsp Old Bay seasoning

3/8 tsp kosher salt, divided (1/4 tsp for cakes; 1/8 tsp for aioli)

1/8 tsp freshly ground black pepper

2 tbsp finely chopped fresh chives

1 small garlic clove, finely grated

2 tbsp neutral oil

Large nonstick skillet · Flexible spatula · Thin turner · Wire rack · Rimmed tray · Mixing bowl

Keep the lumps

Fold with a flexible spatula only until the binder holds; overmixing breaks the crab into fine shreds.

Serve warm

Keep cakes in one layer after searing so the crust stays crisp beside the chilled aioli.

01. Pick over the drained crab for shell fragments, keeping the lumps intact and cold.

02. Whisk the aioli until smooth, then cover and chill it while the cakes are prepared.

03. Whisk egg, mayonnaise, Dijon, lemon, Old Bay, salt, and pepper into an even binder.

04. Fold crab and panko through the binder just until the mixture holds when gently pressed.

05. Shape small cakes with light pressure so they hold without compressing the crab.

06. Chill until firm at the edges; the cold cakes are easier to turn intact.

07. Warm the skillet and heat the oil until it shimmers without smoking.

08. Sear cakes in uncrowded batches, turning carefully when the first side is crisp and golden.

09. Serve the warm cakes in a single layer with chilled aioli alongside.