Best 6 Mini Crab Cakes With Spicy Avocado Aioli Recipes

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Are you in search of an exquisite appetizer that will tantalize your taste buds and leave your guests asking for more? Look no further than the delectable mini crab cakes with spicy avocado aioli. These bite-sized morsels of crab meat, infused with a symphony of flavors, are sure to be the star of any gathering. The succulent crab meat, encased in a golden-brown crust, pairs perfectly with the creamy and tangy avocado aioli, creating a harmonious balance of flavors that will have you reaching for seconds. Whether you're hosting a dinner party, a casual get-together, or simply seeking a delightful snack, this recipe for mini crab cakes with spicy avocado aioli is the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB CAKES WITH SPICY AVOCADO SAUCE



Crab Cakes with Spicy Avocado Sauce image

Categories     Food Processor     Shellfish     Bake     Low Fat     Crab     Avocado     Healthy     Chive     Jalapeño     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 20

For sauce
1/2 ripe medium California avocado, pitted and peeled
1 tablespoon low-fat mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
1/4 cup fat-free (skim) milk
For crab cakes
1 pound jumbo lump crabmeat, picked over and coarsely shredded
3 tablespoons low-fat mayonnaise
1/4 cup minced fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter
2 garlic cloves, smashed
1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
1/4 teaspoon salt

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
  • Make sauce:
  • Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
  • Make crab cakes:
  • Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
  • Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
  • Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.

MINI CRAB CAKES WITH AVOCADO SALSA



Mini Crab Cakes With Avocado Salsa image

From the book "The Essential Fingerfood Cookbook" these sound especially tasty. Posted for safekeeping. NOTE: Prep time does NOT include 30 minute chill time.

Provided by kitty.rock

Categories     Lunch/Snacks

Time 40m

Yield 20 crab cakes, 20 serving(s)

Number Of Ingredients 15

2 eggs
11 ounces canned crabmeat, drained
2 spring onions, finely chopped (see note)
1 tablespoon reduced-fat mayonnaise
2 teaspoons sweet chili sauce
1 1/4 cups fresh white breadcrumbs
canola oil, for shallow frying
2 ripe roma tomatoes, chopped
1 small red onion, fine dice
1 large avocado, fine dice
3 tablespoons fresh lime juice
2 tablespoons fresh chervil, leaves minced (can substitute parsley or tarragon )
1 teaspoon caster sugar (granulated sugar)
kosher sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • Beat the eggs lightly in a bowl.
  • Add the crab meat, spring onion, mayonnaise, sweet chili sauce and breadcrumbs and stir well.
  • Season, then cover and refrigerate for 30 minutes.
  • To make the avocado salsa, combine all the ingredients in a bowl, season with kosher sea salt and fresh ground black pepper, and toss gently to combine.
  • Using wet hands, form the crab mixture into 20 small flat cakes.
  • Heat about 1 1/4 inches oil in a large heavy-based pan and cook the crab cakes over medium heat for about 3 minutes each side, or until golden brown on both sides.
  • Drain well on paper towels or brown paper, and serve immediately, with avocado salsa to spoon onto the top.
  • NOTE: In America, what we term as the Spring onion has a slightly more and defined bulb and is typically larger than the slender and more delicate green onion (scallion). The flavor has more bite and is somewhat hotter.
  • IN ADVANCE: the crab mixture can be made a day ahead, then covered and refrigerated. Prepare the salsa close to serving time.

Nutrition Facts : Calories 54.2, Fat 2.7, SaturatedFat 0.5, Cholesterol 34, Sodium 90.9, Carbohydrate 3.7, Fiber 1.1, Sugar 0.8, Protein 4.1

MINI CRAB CAKES WITH SPICY AVOCADO AIOLI



MINI CRAB CAKES WITH SPICY AVOCADO AIOLI image

Categories     Shellfish     Appetizer     Bake     Quick & Easy

Number Of Ingredients 21

For Crab Cakes
1/4 c mayo
1 T chopped chives
1 large egg
1 large egg yolk
juice & zest of 1 lemon
1 t dried tarragon
1/4 t old bay
1/4 t dried thyme
1 T dijon mustard
salt & pepper to taste
1 lb of jumbo lump crab meat
2 c panko breadcrumbs, divide
For Spicy Avocado Aioli
1 Avocado
1 T mayo
juice of 1 lime
1/2 t salt
1/4 t sugar
half of jalapeno (with seeds if spiciness is desired)
1/3 c of milk

Steps:

  • For Crab Cakes 1. whisk together the first 10 ingredients 2. add in the crab meat breaking up slightly 3.add in 1 cup of panko 4. form into patties of desired size. at this stage, actually spread the crab mixture onto a sheet pan (about 1/2 inch thick) and use a small round cookie cutter to get the right shape 5. using remaining 1 cup panko coat each crab cake. chill for at least an hour 6. bake at 400 degrees for 15-20 minutes turning once half way, on a parchment lined baking sheet. when they are almost done, set broiler on high to brown. about 1 minute then flip and brown 30 second on other side. watch carefully they brown quickly 7. serve with lemon wedge and spicy avocado aioli For Spicy Avocado Aioli add first 6 ingredients in the food processor and pulse a few times until smooth. slowly add milk and puree until smooth and has reach the consistency that you want

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE



Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  • In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
  • Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
  • Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
  • In a medium bowl, mix all the ingredients together.

MINI CRAB CAKES WITH LEMON-DILL AIOLI



Mini Crab Cakes With Lemon-Dill Aioli image

I love a good crab cake! The sauce would also go great with shrimp instead of cocktail sauce. This recipe is from Pavilions.com. You can change the amount of bread crumbs to your liking.

Provided by MealPrepper

Categories     Crab

Time 30m

Yield 40 serving(s)

Number Of Ingredients 14

3/4 cup mayonnaise
2 teaspoons finely shredded lemon peel
4 teaspoons lemon juice
1 tablespoon fresh dill weed, minced
3 -4 garlic cloves, minced or pressed
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 large brown egg
1/8 teaspoon cayenne
3 cups fresh breadcrumbs
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onion
4 (6 ounce) cans crabmeat, well drained

Steps:

  • 1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. Mix well, cover, and refrigerate until crab cakes are ready.
  • 2. For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. Gently stir in crabmeat.
  • 3. Place remaining 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere.
  • 4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.

Nutrition Facts : Calories 74.2, Fat 2.8, SaturatedFat 0.5, Cholesterol 14.1, Sodium 253.3, Carbohydrate 7.7, Fiber 0.4, Sugar 1, Protein 4.5

SPICED CRAB CAKES WITH LEMON & LIME AïOLI



Spiced crab cakes with lemon & lime aïoli image

Simple fishcakes made from delicate shellfish and Asian spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise

Provided by Good Food team

Categories     Starter

Time 30m

Number Of Ingredients 12

100g white crabmeat
2 spring onions , finely chopped
1 red chilli , deseeded and finely chopped
small pack coriander , leaves only, finely chopped, plus extra for serving
2 tbsp sesame seed
50g fresh breadcrumb
1 large egg yolk
sunflower oil , for frying
plain flour , for dusting
3 tbsp good mayonnaise
zest ½ lime (after zesting, cut ½ into wedges for serving)
zest ½ lemon , plus a squeeze of juice

Steps:

  • Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
  • For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.

Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium

Tips:

  • For the crab cakes, use fresh crab meat for the best flavor. If using frozen crab meat, thaw it completely before using.
  • Do not overmix the crab cake mixture, as this will make the cakes tough. Gently fold the ingredients together until just combined.
  • When forming the crab cakes, make sure they are packed tightly so that they hold their shape when cooked.
  • To prevent the crab cakes from sticking to the pan, use a non-stick skillet or spray the pan with cooking spray.
  • Cook the crab cakes over medium heat so that they cook evenly throughout. Do not overcrowd the pan, as this will prevent the crab cakes from cooking properly.
  • For the avocado aioli, use ripe avocados for the best flavor. Mash the avocados until smooth, and then add the mayonnaise, sour cream, lime juice, and spices. Taste the aioli and adjust the seasonings as desired.

Conclusion:

These mini crab cakes with spicy avocado aioli are a delicious and easy-to-make appetizer or main course. The crab cakes are packed with flavor and the avocado aioli adds a creamy and spicy kick. These crab cakes are sure to be a hit at your next party or gathering.

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