Ingredients:

  • 1 pound (454g) lump crab meat, picked over for shells
  • 1/4 cup (30g) finely diced red bell pepper
  • 1/4 cup (30g) finely diced celery
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh chives
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup (30g) panko breadcrumbs, plus more for coating
  • 2 tablespoons (30ml) olive oil, for pan-frying
  • 1/2 cup (120g) mayonnaise
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon finely chopped fresh dill
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Gently combine crab meat, red bell pepper, celery, parsley, chives, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, cayenne pepper (if using), and panko breadcrumbs in a large bowl. Be careful not to overmix!
  2. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the crab cakes to firm up.
  3. In a small bowl, whisk together mayonnaise, lemon juice, dill, minced garlic, salt, and pepper. Taste and adjust seasonings as needed. Refrigerate until serving.
  4. Using a cookie scoop or small spoon, form the crab cake mixture into small, bite-sized balls (about 1-inch in diameter). Gently press each ball into panko breadcrumbs to coat.
  5. Heat olive oil in a large skillet over medium heat. Carefully place the crab cakes in the hot oil, being sure not to overcrowd the pan.
  6. Cook for 3-4 minutes per side, or until golden brown and heated through.
  7. Serve the mini crab cakes immediately with the lemon-dill aioli for dipping. Garnish with extra fresh dill, if desired.