Mini Crab Kickers Recipe

Pick through the crabmeat and remove any shells. Gently transfer crab to a medium mixing bowl, trying to keep lumps intact for texture.

In a small bowl combine 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire, 1 tsp Old Bay, 1 tsp minced garlic, 1 tsp salt, and 1 tsp black pepper. Whisk until smooth.

Add the dressing to the bowl with crabmeat along with 3 tbs Panko, 2 tbs crushed saltines, 2 tbsp chopped parsley and sliced green onions. Crack in 1 egg. Use a rubber spatula to gently fold ingredients together until just combined. Do not overmix — you want lumps of crab to remain. If mixture seems too wet, add up to 1–2 tbs additional Panko, 1 tbs at a time.

Line a baking sheet with parchment or wax paper. Lightly flour your hands. Portion the crab mixture into 18–22 mini cakes (roughly 1 tablespoon to 1.5 tablespoons of mixture each) and gently compress into 1.25–1.5 inch discs. Place on the prepared sheet.

Set up a dredging station: shallow bowl with 1 tbs flour, a second bowl with beaten egg mixed with 1 tsp milk, and a third bowl with 3 tbs Panko for coating.

Working in batches, lightly dredge each mini cake in flour, shake off excess, dip into the egg wash, then press into the Panko to coat all around. Place back on the sheet. Chill the formed and coated mini cakes in the fridge for 15 minutes to help them hold shape while frying.

Pour 1 cup neutral oil into a heavy sauté pan (or a deep skillet) to a depth of about 1/4–1/2 inch; alternatively preheat a fryer to 350°F (175°C). Heat oil over medium-high heat until shimmering and a breadcrumb dropped in sizzles immediately and turns golden in ~20–30 seconds.

Fry the chilled mini cakes in a single layer, working in batches. Cook 1.5–2 minutes per side until golden brown and heated through. Use a thin spatula to flip gently. If oil is too hot and cakes brown too quickly, reduce heat slightly. Maintain oil temperature around medium to medium-high.

Transfer cooked mini crab kickers to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

While cakes fry, whisk together 1 tbsp mayonnaise, 1/2 tsp lemon zest, 1/2 tsp lemon juice, 1/4 tsp Dijon, 1/4 tsp hot sauce (if using), and a pinch of salt and pepper. Taste and adjust acidity or heat as desired.

Arrange mini crab kickers on a platter. Garnish with chopped parsley and lemon wedges. Serve immediately with the lemon aioli or your preferred dipping sauce.

Leftovers: refrigerate in an airtight container up to 2 days. Recrisp in a 350°F (175°C) oven for 8–10 minutes.