Mini Crab Cake Bites with Zesty Lemondill Aioli

Mini Crab Cake Bites My GoTo Crab Appetizers Recipe

By Chef BakerAugust 6, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever fancy a bit of posh pub grub at home? These crab appetizers , particularly mini crab cake bites, are the answer. They're bursting with flavour and are dead easy to make!

Brief Overview

Crab cakes have a rich history, particularly along the American coast. This is an easy recipe, taking around an hour. It yields about 24 crab cake bites , perfect for a party.

Main Benefits

These recipes with crab are packed with protein. They're perfect for a fancy party. These party appetizers crab are easy to eat and incredibly delicious. Honestly, they’re a winner.

Wanna take your cooking to the next level?

Our aim is to create something accessible, delicious, and perfect for a party.

Cracking Good Crab Appetizers

These aren’t just any old crab appetizers . They're Mini Crab Cake Bites with Zesty Lemon Dill Aioli . Each bite is a party in your mouth. You know?

This is a posh version of Nan's sausage rolls! They're flaky, flavourful and pan-fried to perfection.

Recipes with Crab Made Easy

These recipes with crab isn’t terribly complicated. But you need a little finesse. Overmixing is the enemy, Honestly...

So, what do you need? Let’s get started. We need 1 pound of lump crab. Don't forget the zest lemon and dill aioli too!

Now to the ingredients.

Ingredients & Equipment

Ready to whip up some tasty crab appetizers ? Here's what you'll need. Don't worry, it's all pretty straightforward. No need to stress if you haven't got everything to the letter.

A bit of improvisation never hurt anyone, right?

Main Ingredients for fab Crab Recipes Lump

Lump Crab Meat: 1 pound (454g). This is your star! Get the best quality you can find. Seriously, it makes a difference. Avoid anything that smells overly fishy. Fresh is best, but good quality canned or pasteurized lump crab works a treat too.
Finely Diced Red Bell Pepper: 1/4 cup (30g). Adds a bit of sweetness and colour.
Finely Diced Celery: 1/4 cup (30g). For a bit of crunch.
Fresh Parsley, Finely Chopped: 2 tablespoons . Don't skimp!
Fresh Chives, Finely Chopped: 2 tablespoons . Adds that oniony kick!
Egg: 1 large , lightly beaten.
Mayonnaise: 1/4 cup (30g). Use a good full fat mayo, not the watery stuff!
Dijon Mustard: 1 tablespoon .
Worcestershire Sauce: 1 teaspoon .
Old Bay Seasoning: 1/2 teaspoon . This is essential for that authentic crab cake flavour!
Cayenne Pepper: 1/4 teaspoon (optional). Just a pinch for a bit of heat.
Panko Breadcrumbs: 1/4 cup (30g), plus more for coating. Panko makes them extra crispy.
Olive Oil: 2 tablespoons (30ml), for pan-frying.

Seasoning Notes for the most Crab Cake Bites

Old Bay and Worcestershire are your heroes here. They give that classic seafood flavor. No Old Bay? Use a mix of celery salt, paprika, and a pinch of mustard powder.

For the Aioli, fresh dill is a must. Don't be shy with the lemon juice, it cuts through the richness of the mayo.

If you're feeling brave, a tiny dash of hot sauce in the aioli is a winner. This Lemon Dill Aioli Recipe is a game changer!

Equipment Needed for the Party Appetizers Crab

Large Mixing Bowl: For mixing the crab cake ingredients.
Small Mixing Bowl: For the aioli.
Skillet or Frying Pan: Non-stick is your friend!
Cookie Scoop or Small Spoon: For forming even crab cakes.
Whisk: For the aioli.
Measuring Cups and Spoons: Obvious, but crucial!

Honestly, you don't need fancy equipment. A decent bowl, a good frying pan and a spoon will do the trick.

If you don't have a cookie scoop, just use a regular teaspoon. My grandma never had half of this stuff and she still made amazing recipes with crab ! This Mini Crab Cakes Recipe will be so easy!

Cooking Method: Pan-Frying Your Way to Delicious Crab Appetizers

Let's talk about pan-frying, particularly for these unreal crab appetizers . Honestly, it's my go-to method for these mini crab cake recipes .

It's quick, relatively easy, and gives you that beautiful golden brown crust we all crave. Think posh pub grub right in your own kitchen!

Prep Steps: Setting the Stage for Success

Essential mise en place is key. Have your lump crab all picked over (nobody wants shell surprises!), veggies chopped, and aioli ingredients ready.

It is important that you measure out all the ingredients so that there is no confusion when you're cooking. Time saving tip: chop your celery and red pepper the night before.

Safety first! Be extra careful when handling hot oil. Always keep a fire extinguisher nearby, just in case.

step-by-step: Golden Goodness Awaits

Form your crab cake bites using a cookie scoop.
Gently coat each bite in panko breadcrumbs.
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Carefully place the crab cakes in the hot oil, not overcrowding.
Cook for 3- 4 minutes per side, until golden brown. The internal temperature should reach 165° F ( 74° C) .
Remove from pan and drain on paper towels.
Serve immediately with your luscious lemon dill aioli recipe .

Pro Tips: Level Up Your Crab Cake Game

Honestly, the biggest mistake? Overmixing! It makes them tough. Don't do it! Keep it gentle. Also, a hot pan is your best friend.

That's how you get that crispy exterior. You can make the crab cake mixture ahead of time and chill it for a few hours.

This helps them hold their shape beautifully.

You know, I once tried baking them to be fancy. Never again! Pan-frying gives them that oomph that baking just can't replicate.

I would really prefer to use the crab lump meat recipes because its the best way to maintain the integrity of the crab and have a flavorful dish.

You can easily adapt this recipe to gluten-free by using gluten-free panko bread crumbs. This recipes with crab are super adaptable, so don't be afraid to mix it up with different herbs and spices.

When considering the party appetizers crab , this is one of the best ones to serve!

Recipe Notes for Your Crab Appetizers

Alright, let's chat about some helpful tips for these crab appetizers . I always say, a little know how goes a long way!

Plating & Presentation: Making 'Em Look Posh

First impressions matter, right? For crab recipes lump , think about how you plate these little beauties. A simple platter with some fresh dill sprigs does the trick.

Or, get fancy and serve them in individual little ramekins. Don't forget that lemon dill aioli. Dollop it on top or serve it on the side for dipping.

For posh pub grub vibes, try serving them on a wooden board.

Why not include a crisp Sauvignon Blanc? That always goes down a treat. Or, for something non-alcoholic, try elderflower cordial with sparkling water. It's ever so British!

Storing Your Crab Cake Bites: Keepin' 'Em Fresh

So, you've got leftovers? Honestly, I'm impressed! Store these mini crab cakes recipe in an airtight container in the fridge. They'll be good for 2-3 days.

Freezing? You can, but the texture might change a bit. If you do, wrap them individually and freeze for up to a month.

For reheating, a low oven ( 300° F/ 150° C) works best. It keeps them from drying out. You can also use a skillet, but keep an eye on them.

You don't want burnt offerings.

Variations: Adaptations for Everyone

Got some picky eaters or dietary needs? No worries!

For a gluten-free version, use gluten-free panko breadcrumbs. Easy peasy!

Want to cut back on the mayo? Try using Greek yogurt in the aioli. Adds a lovely tang, it does.

Also, if you want to use what's in season, don't be afraid. In summer, add a bit of grilled corn to the crab lump meat recipes . Adds a sweet, summery touch.

Nutrition Basics: A Little Food For Thought

So, you're wondering about the health stuff? Let's keep it simple. These party appetizers crab are a decent source of protein.

But, they do have some fat from the crab and the frying.

Also, crab is rich in omega-3 fatty acids, which are good for your heart. Just remember, everything in moderation, yeah?

These seafood appetizers easy are a winner. Recipes with crab are perfect for any occasion! Don't be scared. Get in the kitchen and give them a go.

You've got this! And with a lemon dill aioli recipe , you can't go wrong. These really are good enough for Delia Smith!

Frequently Asked Questions

What's the best way to prevent my crab appetizers from falling apart when I cook them?

Ah, the dreaded crab cake crumble! The key is gentle handling and chilling. After mixing, refrigerate the crab cake mixture for at least 30 minutes this helps the ingredients bind together.

Also, be sure not to overmix the ingredients in the first place, as this can lead to tough crab cakes that fall apart more easily. Think of it like a delicate souffle treat it with care!

Can I make these crab appetizers ahead of time?

Absolutely! You can prepare the crab cake mixture and form the bites ahead of time. Store them, covered, in the refrigerator for up to 24 hours before cooking. You can also make the lemon dill aioli a day in advance.

Just give it a good stir before serving to reincorporate the ingredients, as it may separate after sitting.

I can't find lump crab meat what's a good substitute for these crab appetizers?

No worries, a good substitute is backfin crab meat, which still offers a good flavour and texture. You could also use claw meat, but be aware that it has a stronger flavor and a slightly different texture (more shredded).

Whichever you choose, make sure to pick through it carefully to remove any stray shells nobody wants a crunchy surprise!

Are there any variations I can try with these mini crab appetizers?

Definitely! For a spicy kick, add a pinch of red pepper flakes to the crab cake mixture or the aioli. If you're gluten-free, use gluten-free panko breadcrumbs. You could also bake the crab cakes instead of pan-frying just bake them on a baking sheet at 375°F (190°C) for 15-20 minutes, or until golden brown.

Get creative and put your own spin on them!

How should I store leftover crab appetizers?

Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them gently in a skillet or in the oven until warmed through. Avoid microwaving, as they can become rubbery. The lemon dill aioli can also be stored in the refrigerator for up to 3 days.

Are these crab appetizers healthy? What's the nutritional information?

Crab is a good source of protein and omega-3 fatty acids, but the mayonnaise and pan-frying do add some fat and calories. Each serving of 4 crab cakes (excluding aioli) is estimated to be 250-300 calories, 20-25g protein, 15-20g fat, and 10-15g carbohydrates.

To make them healthier, you could bake them instead of frying, and use a light mayonnaise in the aioli.