Crab cakes are one of those dishes that I think everyone holds close to their heart. Crispy on the outside, moist and exploding with flavor on the inside makes this dish a favorite of young and old alike.

I have developed this recipe for use as an appetizer.Just make these up a couple of hours before your guests arrive, fry & plate them once everyone has gathered and you have a great tasting snack while you all catch up and sip some wine. Nothing takes the nip out of a early fall evening like these great tasting crab cakes, enjoy!

Please link to this site if you own a blog and have enjoyed this recipe...cheers!

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Crab cakes (mini) with mustard aioli

Printable version of this Crab cake recipe (word doc), the Mustard aioli recipe is included on this page.

Yield - 8 to 12 servings as appetizer

12 ounces crabmeat

1/2 cup bread crumbs

2 shallots, minced

½ red bell pepper, small dice

2 large eggs, beaten

2 tablespoons light mayonnaise

2 teaspoons Dijon mustard

2 teaspoons parsley, chopped

1 teaspoon thyme

1/8 teaspoon cayenne pepper

2 tablespoons unsalted butter

4 scallion, thinly sliced

4c canola oil for deep frying

Intructions:

1. Combine all ingredients except scallions. Mix well. Add sliced scallions and mix. Form into small balls and then flatten a bit.
2. In a high sided sauce pan, heat oil to 325° Fry the crab balls for 3 to 4 minutes on each side or until golden brown.
3. Serve on a platter, with toothpicks and the mustard aioli.

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