These Mini Lump Crab Cakes are golden, bite-sized, and packed with sweet lump crab, which makes them an easy appetizer for parties, holidays, or any get-together. They’re bound with a light mix of mayonnaise, egg, Dijon, Worcestershire, Old Bay, and fresh lemon, then baked until hot and golden instead of fried.
Each little cake gets a small dollop of homemade garlic-lemon aioli on top. The creamy, bright aioli goes well with the tender crab, so every bite tastes rich and fresh. Use just enough panko to hold them together and keep the crab front and center.
Why You’ll Love This Recipe
Step 1: Make the Binding MixtureWhisk the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley together.
Step 2: Fold in the Crab
Gently fold in the lump crab, taking care not to break up the beautiful pieces of crab.
Step 3: Add the Panko
Sprinkle in the panko breadcrumbs and gently fold just until combined.
Step 4: Shape the Crab Cakes
Shape into small cakes about 1½ inches across (roughly 1 oz each). Place on a parchment-lined sheet pan.
Step 5: Chill
Refrigerate for at least 30 minutes so they firm up.
Step 6: Bake
Brush the tops lightly with melted butter.
Temperature: 425°F (218°C)
Bake for 10–12 minutes, until hot and golden.
Step 7: Broil (Optional)
For additional browning, broil for 1–2 minutes at the end, watching carefully.
Step 8: Make the Garlic-Lemon Aioli
Simply mix the mayonnaise, grated garlic, lemon zest, lemon juice, and salt.
Step 9: Serve
Serve each mini crab cake warm with a small dollop of garlic-lemon aioli on top.
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