Mini Crab Cakes with Lemon Aioli Ingredients

Ingredients

Crab Cakes:

• 1 lb lump crabmeat
• 1 egg
• ¼ cup mayo
• 1 tbsp Dijon
• 1 tbsp lemon juice
• 1 tsp Old Bay
• ¼ cup breadcrumbs

Lemon Aioli:

• ½ cup mayo
• 1 tbsp lemon juice
• ½ tsp grated garlic
• Salt + pepper

Instructions

1. Mix crab cake ingredients gently; form into bite-size cakes.
2. Pan-sear in butter/oil 3–4 minutes per side.
3. Mix aioli ingredients.
4. Serve warm with lemon aioli dollops.