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Mini Crab Cakes with Citrus Aioli


2 1/2 cups cleaned crab meat – from 2 cooked crabs
1/2 cup panko
1 egg – whisked
1/4 cup mayonnaise
2 scallions – minced
1/4 cup cilantro – chopped
1/4 cup parsley – chopped
1 T mint – chopped
1 T lemon zest
1 T lemon juice – fresh
1/2 tsp old bay seasoning
1 tsp worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
Olive oil

Citrus Aioli

1/2 cup mayonnaise
1/4 tsp orange zest
1/2 tsp lemon zest
1 tsp mint – chiffonade
1 tsp lemon juice


Combine all citrus aioli ingredients in bowl and reserve in refrigerator until ready to serve.

Place all ingredients for the crab cakes in large bowl, except crab meat. Mix well, gently stir in crab meat. Shape mixture into 3/4 inch round cakes and place on tray, should make 12-14. In a skillet, heat 2 T olive oil then add the cakes. Cook until brown about 3-4 minutes, turn and cook another 3-4 minutes. Place on warm platter and serve immediately with citrus aioli. Serves 3-4.

Serve with:

Kunde Family Winery Magnolia Lane Sauvignon Blanc

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