Mini Crab Cakes with Lemon Aioli Sauce

Written by Published on in Air fryer, Appetizers, Christmas, From Food Storage, New Year's
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These mini crab cakes with Lemon aioli sauce are easy and made with normal shelf stable ingredients, these are a great appetizer to pull out of your pantry stash in no time!

Ingredients and Variations

Ingredients: Canned crab meat, buttery round crackers, egg, dried green onions, dried red bell pepper, Cajun seasoning, eggs.

Variations: Bread crumbs can be used instead of of crackers, jarred diced pimentos can be used instead of dried bell pepper, green pepper can be used as well as white or yellow onion, Cajun seasoning can be changed out for lemon pepper.

Mini Crab Cakes with Lemon Aioli Sauce
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Mini Crab Cakes with Lemon Aioli Sauce

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Recipe by Jeni Gough Course: AppetizersCuisine: AmericanDifficulty: Easy
Prep time

30

minutes
Cooking time

6

minutes
Yields

10 – 12

crab cakes

Easy crab cakes right from your pantry!

Ingredients

  • Crab Cakes

  • 1 6oz can 1 Bumble Bee canned crab meat

  • 1/2 sleeve 1/2 Ritz crackers crushed

  • 1 1 large egg

  • 1 tsp 1 Cajun seasoning or lemon pepper

  • 1 tbsp 1 dried green onion

  • 1 tbsp 1 dried bell pepper

  • Lemon Aioli

  • 1 1 large egg

  • 1 1 Garlic clove

  • 1/2 cup 1/2 oil

  • 1/2 tsp 1/2 salt

  • 1/4 tsp 1/4 pepper

  • 1 tbsp 1 bottled lemon juice

Directions

  • Mix it all together, using a tablespoon, form small crab cakes. Cook in air fryer for 6 minutes on 400°, or until golden brown.
  • Aioli: Put egg and garlic into blender, with blender running, add oil salt pepper and lemon juice. Put aioli into a small serving bowl and serve with crab cakes.

Recipe Video