Mini Crab Cakes with Lemon Aioli

This recipe for Mini Crab Cakes with Lemon Aioli is perfect for a light starter or canap√©. The crab cakes are delicate and packed full of flavour, whilst the lemon aioli adds a zingy punch. If you’re looking to impress your guests, this is the recipe for you!


  • 120g white crab meat
  • 60g cooked brown rice
  • 1 egg, beaten
  • 1 tbsp finely chopped chives
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • Freshly ground black pepper
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • For the lemon aioli:
  • 3 tbsp mayonnaise
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice
  • Salt and freshly ground black pepper


  1. To make the lemon aioli, simply mix all of the ingredients together in a bowl and set aside.
  2. In a separate bowl, mix together the crab meat, rice, egg, chives, lemon juice, salt and pepper.
  3. Shape the mixture into 12 small cakes and dust with flour.
  4. Heat the oil in a frying pan over a medium heat and cook the crab cakes for 2-3 minutes on each side, or until golden brown.
  5. Serve the crab cakes with the lemon aioli and enjoy!

Potential changes & improvements

If you’re looking for a healthier option, you could try baking the crab cakes instead of frying them. You could also add some chopped fresh herbs to the aioli for an extra flavour boost.

What other food it works well with

These crab cakes would be perfect served with a simple green salad and some crusty bread.

Common Mistakes

The most common mistake people make when making crab cakes is to over-mix the ingredients. This will make the cakes tough and less delicate. Another mistake is to not dust the cakes with flour before frying them – this helps to create a crispy exterior.

Nutritional Information

Per serving (2 crab cakes):

  • Calories: 220
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Cholesterol: 55 mg
  • Sodium: 420 mg
  • Carbohydrates: 13 g
  • Fiber: 1 g
  • Sugar: 1 g
  • Protein: 10 g


  • Egg
  • Shellfish

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