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Ingredients
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Crab Cake Mixture
Coating & Cooking
Lemon-Dill Aioli (optional, to serve)
Method
Crab Cake Mixture
- 1
Check and Flake Crab
Pick through the lump crab meat to remove any shells and gently flake into a medium bowl, keeping the lumps as large as possible for texture.
- 2
Combine Wet Ingredients
In a small bowl, whisk together 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard and 1 lightly beaten egg until smooth.
- 3
Mix Base
Add the mayonnaise-egg mixture to the bowl with the crab. Add 3 tablespoons breadcrumbs, 2 tablespoons chopped green onions, 2 tablespoons chopped parsley, 1 teaspoon lemon zest, 1 teaspoon Old Bay seasoning, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Gently fold the ingredients together with a rubber spatula until just combined — avoid overmixing to keep the crab flaky.
- 4
Chill to Firm
Cover the bowl and refrigerate the mixture for 20–30 minutes to firm up, which makes shaping miniature cakes easier.
Forming & Coating
- 5
Portion
Line a baking sheet with parchment. Using a tablespoon or small cookie scoop, portion the chilled mixture into 12 equal mounds (about 1 tablespoon each) and gently press them into 1 1/2-inch patties.
- 6
Light Flour Dust
Place 1 tablespoon flour in a shallow dish. Lightly dust both sides of each patty with flour, shaking off excess; this helps the coating adhere.
- 7
Breadcrumb Coating
Place 4 tablespoons additional panko or fine breadcrumbs in another shallow dish. Press each floured patty into the breadcrumbs to coat both sides lightly and set back on the prepared sheet.
Cooking
- 8
Heat Pan
Heat a large nonstick or stainless-steel skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. When the butter finishes foaming and the fat is shimmering, the pan is ready.
- 9
Pan-Fry Mini Cakes
Working in a single layer (cook in two batches if necessary), add the miniature crab cakes to the pan without crowding. Cook for 2–3 minutes per side, or until golden brown and crisp. Flip carefully with a spatula to keep cakes intact. Total cooking time per batch is about 4–6 minutes.
- 10
Drain and Keep Warm
Transfer cooked crab cakes to a paper-towel–lined plate or a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining batches.
Lemon-Dill Aioli (Optional)
- 11
Make Aioli
In a small bowl, whisk together 1 tablespoon mayonnaise, 1 teaspoon lemon juice, 1 teaspoon minced fresh dill (or 1/2 teaspoon dried), 1/4 teaspoon salt and a pinch (1/8 teaspoon) black pepper until smooth. Taste and adjust lemon or salt as needed.
- 12