Mini Crab Cakes and Lemon Aioli

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost and calories.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

Old Bay seasoning

🥗Healthier: Cajun seasoning

💰Cheaper: mixed herbs

Cajun seasoning offers similar flavor at a lower cost.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal can bind ingredients while being plant-based.

Start by making the lemon aioli: combine mayonnaise, freshly squeezed lemon juice, Old Bay seasoning, and lemon zest in a bowl.

Mix the ingredients for the lemon aioli until well combined.

In a separate bowl, add 1 pound of jumbo lump crab, Dijon mustard, and Old Bay seasoning.

Whisk the Dijon mustard and Old Bay seasoning together before adding to the crab meat.

Add chopped red pepper, scallion, and fresh lemon juice to the crab mixture.

Add panko breadcrumbs to the crab mixture to help bind it together.

Use a mini ice cream scoop to portion the crab mixture, packing it tightly in your hands to form the cakes.

Heat a couple of tablespoons of light vegetable oil in a skillet.

Let the crab cakes rest in the fridge for 15 to 20 minutes before cooking.

Gently lay the crab cakes into the hot oil and cook for a couple of minutes on each side until golden brown.

Remove the crab cakes from the skillet once they are golden brown and smell delicious.

Serve the crab cakes piled on a plate, topped with sliced scallions and lemon aioli.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens