Mini Crab Cakes w/ Cilantro-Lime Aioli


by: Lacycakes

Mini crab cakes with a crunchy pank crust w/ cilantro-lime aioli & yogurt sauce.


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serves: 36

8 ounces cream cheese

3/4 cup Parmesan cheese

1 egg

1/4 cup Fage yogurt

2 teaspoons dijon mustard

1/2 teaspoon sriracha

1 1/2 teaspoons grated lemon zest

4 teaspoons + 2 tablespoons fresh chives, chopped, separated

1 teaspoon salt

1/2 teaspoon chile powder

1 teaspoon jerk seasoning

7 ounces lump or claw crab meat, picked through for shells & coarsely shredded

1/4 cup + 1 cup panko bread crumbs, divided

1/4 cup unsalted butter, melted

for the Cilantro-Lime Aioli:

1 egg yolk, room temperature

2 lime (juice)

1 1/2 teaspoons dijon mustard

3 ounces fage yogurt

1/3 cup canola oil

3 tablespoons olive oil

3 cloves garlic

3/4 cup cilantro leaves, stems removed

pieces Fresh chives, cut into 1″

Nutrition Facts
Mini Crab Cakes w/ Cilantro-Lime Aioli

Servings Per Recipe: 36

Amount per Serving

Calories: 85

  • Total Fat: 7.6 g
  •     Saturated Fat: 2.8 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 26.3 mg
  • Sodium: 149.4 mg
  • Total Carbs: 1.6 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 0.5 g
  • Protein: 3 g

how is this calculated?

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1.  Preheat your oven to 350 degrees. Grease 1 mini muffin tin and 1/2 of another with cooking spray. Set aside until needed.

2.  In your electric mixer, beat the cream cheese until smooth. Then add 1/4 cup Parmesan and the egg beat until combined. Add the yogurt, Dijon, sriracha, zest, and 4 teaspoons chopped chives, salt, and spices, mix until smooth. Remove the bowl from the mixer and fold in the crab meat and 1/4 cup panko bread crumbs with a spatula.

3.  In a small bowl mix melted butter and left over 1 cup panko. Press 1 rounded teaspoon of panko into your prepared muffin tins. Then top with 1/2-1 tablespoon of crab filling. Repeat until you have used all the crumbs & crab filling.

4.  Place in the oven and bake for 25-10 minutes, until golden brown. Let cool in pans for 5 minutes then move to cooling racks. To reheat, place baking sheet and cook in a 350 degree oven for 8-10 minutes.

5.  While your crab cakes are cooking you can prepare the aioli - In the bowl of your food processor w/ blade attachment add your egg yolk & process. Whisk in the lime juice, yogurt and mustard.

6.  Slowly trickle in the oils, one at a time, through the opening in your processor while the blade is whisking constantly. Continue until all the oil is incorporated and the mixture has emulsified.

7.  Add the garlic cloves and cilantro, allowing it all to be processed and incorporated. Season with kosher salt to taste.

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