Mini Crab Cakes W/ Cajun Aioli Recipe

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp lemon juice, 1 grated garlic clove, 1 tsp Cajun seasoning, 1/4 tsp smoked paprika, 1/2 tsp hot sauce (if using), 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning, cover and refrigerate for at least 20 minutes to let flavors meld.

Prepare crab

Transfer 12 oz lump crabmeat to a large bowl. Gently pick through to remove any shells and large cartilage pieces, taking care not to break up the lumps too much.

Mix base

Add 1/4 cup mayonnaise, 1 large beaten egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce and 1 tablespoon fresh lemon juice to the bowl with the crab. Stir gently to combine.

Add aromatics & binders

Fold in 3 thinly sliced green onions, 1 minced shallot, 2 tablespoons chopped parsley, 3/4 cup plain breadcrumbs, 1 teaspoon Old Bay (or seafood seasoning), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix just until mixture holds together when pressed; do not overmix.

Shape mini cakes

Scoop about 1.5 tablespoons of the crab mixture per cake (you should get roughly 18–20 mini cakes). Lightly form into 1.5–2 inch rounds, pressing gently so they hold shape but remain tender.

Coat

Place 1/2 cup panko breadcrumbs in a shallow dish. Lightly press each mini crab cake into the panko to coat the exterior, tapping off excess. This creates a crisp crust when frying.

Pan-fry

Heat a large skillet over medium heat and add 3 tablespoons vegetable oil. Once oil shimmers but not smoking, add crab cakes in a single layer without overcrowding (work in batches). Fry 2–3 minutes per side until golden brown and heated through. Transfer to a paper towel–lined plate to drain. Maintain medium heat — if crust browns too quickly, reduce heat a bit.

Oven-finish option

If you prefer baking, arrange coated mini crab cakes on a parchment-lined sheet, spray lightly with oil, and bake at 400°F (200°C) for 8–10 minutes, flipping once, until golden and heated through.

Arrange mini crab cakes on a platter, add a small dollop of Cajun aioli on each or serve the aioli on the side for dipping. Garnish with microgreens or chopped parsley and lemon wedges. Serve immediately while hot.