This simple crab cake bites recipe with aioli is one that you should keep in your arsenal as a way to wow your guests. Crab cakes look impressive but are super easy. These coming holidays would be the perfect time to serve them as hors d’oeuvres because crabs are in season. But really, I could eat them anytime.
You could buy your crab live, steam it, and shell it yourself. However, if you’re like me, you might find it hard to shell a crab without having a few bites until you realize half of your crab meat is gone. Then you should buy already shelled, lump crab meat to make these crab cake bites.
Amazing Crab Cake Bites With Aioli Sauce
Crab cakes are the perfect appetizers when made mini-sized, and I think i got the perfect recipe for you to try. This recipe for crab cakes with aioli sauce is heavenly!
Ingredients
Crab Cake Ingredients
1 cup crab meat
1 cup breadcrumbs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons hot sauce - or more to your taste
1 medium egg
2 tablespoons olive oil
Aioli Sauce Ingredients
6 cloves garlic - minced into a paste
1 pinch salt- 3 tablespoons mayonnaise
½ small lemon - juiced
Instructions
- Whisk all the ingredients for the aioli sauce. To get your garlic into a paste, mince it, sprinkle salt onto it, and then scrape it on the board with your knife into a paste. Keep the sauce in the fridge until it is ready to be used.
- If you cooked your live crab, using your best crab meat-picking skills, separate the meat from the shell of the cooked crab. Just use the white meat of the crab. Make sure there are no broken shell bits in the crab meat. Combine the bread crumbs, mayonnaise, mustard, hot sauce, and egg with the crab meat in a bowl. You want a sticky enough consistency to hold together when you make a ball in your hand. If it is too dry, add mayonnaise. If it is too wet, add more breadcrumbs.
- Roll small balls of batter into your hands to make 1 1/2 inch diameter circles and slightly flatten them out. This makes about 12 cakes.
- Heat the olive oil under medium heat. Fry the crab cakes for 3 minutes on each side until they are golden brown.
- Serve the crab cakes with a side of aioli.
- The only challenging portion of this recipe is picking the meat out of the crab, even for a seasoned crab meat picker like me, so if you can, buy it already shelled.
Nutrition
Calories: 381kcalCarbohydrates: 23gProtein: 14gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 68mgSodium: 1006mgPotassium: 205mgFiber: 2gSugar: 2gVitamin A: 148IUVitamin C: 8mgCalcium: 93mgIron: 2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
