Mini Crab Cakes with Lemon Aioli
About This Course
Learn how to create bite-sized, crispy mini crab cakes served with a bright, tangy lemon aioli. In this concise, step-by-step guide, you’ll master mixing fresh crab meat with flavorful seasonings, forming uniform mini patties, and achieving the perfect golden crust. The included lemon aioli elevates each bite with creamy richness and zesty brightness, making these crab cakes ideal for entertaining or as a special appetizer.
Learning Objectives
How to select and handle fresh lump crab meat for maximum flavor and minimal shell fragments.
The proper ratio of binders (egg, mayonnaise, breadcrumbs) to create tender, non-gummy crab cakes.
Techniques for shaping consistently sized mini patties that hold together during cooking.
Pan-frying tips to achieve a uniformly golden, crisp exterior without overcooking the interior.
How to prepare a smooth, emulsified lemon aioli with the right balance of acidity and creaminess.
Plating and serving suggestions to present mini crab cakes attractively for guests.
Material Includes
- Printable recipe card with ingredient list and full instructions.
- Photo-illustrated, step-by-step guide demonstrating key techniques (e.g., forming patties, pan-frying, emulsifying aioli).
- Timing chart with suggested prep and cook times for efficient workflow.
- Serving and garnish suggestions (e.g., microgreens, lemon wedges, cocktail picks).
Requirements
- 300 g (≈10 oz) lump or claw crab meat, picked over for shells
- 1 large egg, beaten
- 60 g (≈⅓ cup) mayonnaise
- 1 clove garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives or green onion, finely chopped
- ½ tsp Old Bay seasoning (or seafood seasoning)
- 50 g (≈½ cup) panko breadcrumbs (plus extra for coating)
- Salt and freshly ground black pepper, to taste
- Vegetable oil or clarified butter (for pan-frying)
Target Audience
- Home cooks seeking impressive yet approachable seafood appetizers.
- Beginner to intermediate cooks who want to refine their patty-shaping and frying skills.
- Busy hosts looking for make-ahead or quick-finish hors d’oeuvres.
- Anyone interested in coastal-style, restaurant-quality small bites.
Curriculum
5 Lessons58m
Ingredient Selection & Preparation
Choosing and Cleaning Lump Crab Meat
Forming & Cooking Mini Crab Cakes
Lemon Aioli & Presentation
Your Instructors
uniquedevservice993@gmail.com
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€6.47
Material Includes
- Printable recipe card with ingredient list and full instructions.
- Photo-illustrated, step-by-step guide demonstrating key techniques (e.g., forming patties, pan-frying, emulsifying aioli).
- Timing chart with suggested prep and cook times for efficient workflow.
- Serving and garnish suggestions (e.g., microgreens, lemon wedges, cocktail picks).
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