Savory Mini Crab Cakes with Zesty Mustard Aioli
Delight your palate with these Savory Mini Crab Cakes, expertly crafted to encapsulate the sweet, robust flavors of fresh crab meat, complemented by a rich and tangy mustard aioli. This recipe balances the textures with the crunchiness of breadcrumbs, the aromatic essence of shallots and bell peppers, and a delicate seasoning that elevates every bite. Perfect as an appetizer or a light lunch, these mini crab cakes are easy to prepare and sure to impress your guests. For more delicious crab cake recipes and cooking tips, visit www.crabcakeguy.com.
6
Servings
100
Calories
13
Ingredients
Ingredients
Crabmeat
12 ounces (fresh, picked over for shells)
Breadcrumbs
1/2 cup (plain or seasoned)
Shallots
2 (minced)
Red Bell Pepper
1/2 (small dice)
Large Eggs
2 (beaten)
Light Mayonnaise
2 tablespoons
Dijon Mustard
2 teaspoons
Fresh Parsley
2 teaspoons (chopped)
Thyme
1 teaspoon (fresh or dried)
Cayenne Pepper
1/8 teaspoon
Unsalted Butter
2 tablespoons (for frying)
Scallions
4 (thinly sliced)
Canola Oil
4 cups (for deep frying)
Instructions
1
In a large mixing bowl, combine the crabmeat, breadcrumbs, minced shallots, diced red bell pepper, beaten eggs, light mayonnaise, Dijon mustard, chopped parsley, thyme, cayenne pepper, and a generous pinch of salt and pepper. Mix thoroughly until all ingredients are well combined.
2
Gently fold in the sliced scallions to the mixture, being careful not to break up the crabmeat.
3
Using your hands, form the mixture into small balls (about the size of a golf ball), then gently flatten each ball to create a patty shape.
4
In a high-sided sauce pan, heat the canola oil over medium-high heat until it reaches 325°F (163°C). You can use a thermometer to monitor the temperature for accuracy.
5
Carefully place the crab patties into the hot oil, frying them in batches if necessary to avoid overcrowding. Cook for about 3 to 4 minutes on each side or until they develop a golden brown crust.
6
Once cooked, remove the crab cakes from the oil and place them on a paper towel-lined plate to drain excess oil.
7
Serve the mini crab cakes hot on a platter, garnished with toothpicks and drizzled with the zesty mustard aioli.
Nutrition Information
6.7g
Fat
5g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Savory Mini Crab Cakes with Zesty Mustard Aioli.
How many servings does this recipe provide?
This recipe provides 6 servings.
What are the calorie counts for these crab cakes?
Each serving contains 100 calories.
How much fat is in each serving?
There are 6.7g of fat per serving.
What is the carbohydrate content?
Each serving contains 5g of carbohydrates.
How much protein do these mini crab cakes have?
Each serving provides 6g of protein.
How many ingredients are required for this recipe?
The recipe requires 13 ingredients.
What type of crabmeat should be used?
The recipe calls for 12 ounces of fresh crabmeat, picked over for shells.
What temperature should the oil be for frying?
The canola oil should reach a temperature of 325 degrees Fahrenheit (163 degrees Celsius).
How long should the crab cakes be cooked?
Cook the crab cakes for about 3 to 4 minutes on each side until they develop a golden brown crust.
What kind of breadcrumbs are used?
The recipe suggests 1/2 cup of plain or seasoned breadcrumbs.
What aromatics are included in the mixture?
The mixture includes minced shallots, diced red bell pepper, and thinly sliced scallions.
Is there any spice added to the crab cakes?
Yes, 1/8 teaspoon of cayenne pepper is added for a delicate heat.
What type of mustard is used in the recipe?
The recipe uses 2 teaspoons of Dijon mustard.
Which herbs are recommended?
Fresh chopped parsley and either fresh or dried thyme are used.
What is the purpose of the eggs?
Two beaten large eggs are used as a binder for the ingredients.
How should the crab cakes be shaped?
Form the mixture into small balls about the size of a golf ball, then gently flatten them into patties.
What oil is best for frying these?
The recipe recommends 4 cups of canola oil for deep frying.
Is butter used in this recipe?
Yes, 2 tablespoons of unsalted butter are used for frying.
What is the best way to combine the ingredients?
Mix all main ingredients thoroughly, then gently fold in the scallions to avoid breaking up the crabmeat.
How should the crab cakes be served?
Serve them hot on a platter, garnished with toothpicks and drizzled with zesty mustard aioli.
Should the crab cakes be drained after cooking?
Yes, place them on a paper towel-lined plate to drain excess oil once removed from the pan.
Can I use light mayonnaise?
Yes, the recipe specifically calls for 2 tablespoons of light mayonnaise.
What are the tags associated with this recipe?
Tags include crab cakes, appetizer, seafood, mustard aioli, mini crab cakes, party bites, easy recipes, delicious, and gourmet.
Is this recipe suitable for a light lunch?
Yes, it is described as perfect as an appetizer or a light lunch.
What size should the red bell pepper dice be?
The red bell pepper should be prepared with a small dice.
Where can I find more crab cake tips?
You can visit www.crabcakeguy.com for more recipes and cooking tips.
Are the instructions easy to follow?
The recipe is described as easy to prepare and designed to impress guests.
How many scallions are needed?
The recipe requires 4 thinly sliced scallions.
What is the description of the flavor profile?
The flavor profile is described as sweet and robust crab meat complemented by a rich and tangy mustard aioli.