Mini Crab Cakes with Fresh Herbs & Aioli Recipe

Name: Mini Crab Cakes with Fresh Herbs & Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 Tablespoon Mayonnaise; 1 Tablespoon Roughly Chopped Fresh Herbs (I Used Dill And Cilantro); 1 teaspoon Dijon Mustard; 1/2 teaspoons Worcestershire Sauce; 1/2 teaspoons Lemon Juice; 1/4 teaspoons Pepper; 1/2 pounds Crab Meat, Picked Over For Shells (cooked); 1/2 cups Panko Bread Crumbs; 1 Tablespoon Oil; 1/2 cups Mayonnaise; 1 Tablespoon Roughly Chopped Fresh Herbs (I Used Dill And Cilantro); 2 cloves Garlic, Minced; 2 teaspoons Lemon Juice

Servings: persons

1- 1/2 Tablespoon Mayonnaise
1 Tablespoon Roughly Chopped Fresh Herbs (I Used Dill And Cilantro)
1 teaspoon Dijon Mustard
1/2 teaspoons Worcestershire Sauce
1/2 teaspoons Lemon Juice
1/4 teaspoons Pepper
1/2 pounds Crab Meat, Picked Over For Shells (cooked)
1/2 cups Panko Bread Crumbs
1 Tablespoon Oil
1/2 cups Mayonnaise
1 Tablespoon Roughly Chopped Fresh Herbs (I Used Dill And Cilantro)
2 cloves Garlic, Minced
2 teaspoons Lemon Juice

1
For the crab cakes:
2
Preheat oven to 350 degrees F. Prepare a baking dish with cooking spray.
3
Combine mayonnaise, herbs, mustard, Worcestershire, lemon juice, and pepper; stir well with a whisk.
4
Add crab meat and panko and toss gently.
5
Divide into 8 equal portions, shaping each into a 1-inch thick patty.
6
Heat oil over medium heat.
7
Add patties.
8
Cook on each side for 2 minutes.
9
Transfer to baking dish and finish off in the oven for about 6 minutes.
10
For the aioli:
11
Combine all ingredients and mix thoroughly.
12
Serve crab cakes with a dollop of aioli on top or on the side.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1- 1/2 Tablespoon Mayonnaise, 1 Tablespoon Roughly Chopped Fresh Herbs (I Used Dill And Cilantro), 1 teaspoon Dijon Mustard, 1/2 teaspoons Worcestershire Sauce, and more.

Yes, Mini Crab Cakes with Fresh Herbs & Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Crab Cakes with Fresh Herbs & Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions