Mini Crab Cakes Recipe

Prepare crab mixture

Gently pick through the lump crab meat to remove any cartilage or shells, being careful to keep large chunks intact. In a medium bowl, whisk together 1/4 cup mayonnaise, the egg, 1 tablespoon Dijon, 1/2 teaspoon Worcestershire, 1 tablespoon lemon juice, sliced scallions, chopped parsley, Old Bay, salt and pepper until combined.

Fold the crab meat into the mayo-egg mixture using a spatula or fork, taking care not to shred the crab. Add 1/2 cup breadcrumbs and gently fold until the mixture just holds together. If mixture is too wet, add up to 2 tablespoons more breadcrumbs; if too dry, add 1 teaspoon water or a touch more mayonnaise.

Portion and shape: Using a small cookie scoop or tablespoon, portion about 1 to 1 1/2 tablespoons of mixture per cake to make 12–14 mini cakes. Gently form into compact rounds about 1 1/2 inches across and 3/4 inch thick. Place on a parchment-lined tray and refrigerate for 15–20 minutes to firm up (this helps them hold while cooking).

Cook: In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon neutral oil (oil raises the smoke point). When the butter foams and the pan is hot, add the crab cakes (do not overcrowd; cook in batches if needed). Cook for 2–3 minutes per side until richly golden and crisp, gently pressing once with a spatula for even contact. Turn carefully and cook another 2–3 minutes. Internal temperature should be warm and cakes set.

Transfer cooked crab cakes to a paper-towel-lined plate to drain briefly and keep warm in a low oven (kept at 200°F / 95°C) while you finish the rest.

Make aioli: In a small bowl combine 1/2 cup mayonnaise, grated garlic, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon hot sauce (if using), 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust salt, lemon or hot sauce to preference. Cover and refrigerate until ready to serve to let flavors meld.

Dress greens: In a bowl toss 4 cups mesclun greens with 2 teaspoons extra virgin olive oil, 1 teaspoon lemon juice, 1/8 teaspoon sea salt and a pinch of black pepper until lightly coated.

Plate: Arrange a small bed of dressed mesclun on each serving dish. Place 3–4 mini crab cakes atop the greens. Spoon or pipe a dollop of aioli beside or lightly over each cake. Garnish with a lemon wedge and a sprinkle of chopped parsley or extra scallions if desired.

Serve immediately while crab cakes are hot and aioli is chilled. Provide additional lemon wedges and hot sauce on the side if you like.