Mini Crab Cakes with Spicy Chili Onion Crisp Aioli

Difficulty: Medium | Makes: 20 small cakes

Bite-size crab cakes with a spicy aioli for dipping!


For the Mini Crab Cakes

For the Chili Crisp Aioli


  1. Place egg yolk and chili crisp particles on the bottom of a container. Add the oil on top. Place the head of the immersion blender at the bottom and switch it on. As the aioli forms, slowly tilt the immersion blender to emulsify everything. Taste and adjust salt as needed
  2. Drain crab meat well and let it sit in a sieve for a few minutes to let the liquid come out. In a mixing bowl combine crab, egg, kewpie mayo, mustard, old bay panko, and caramelized onion
  3. In a separate bowl, add more panko. Shape crab cakes into 20 g small circles and cover in panko. If desired, freeze for up to 3 months
  4. To serve, fry the mini crab cakes in grapeseed oil until nicely browned on both sides, around 4 minutes. Drain on paper towels and finish with salt. Serve with the chili crisp aioli

In This Recipe

Grapeseed Oil

#70608 | 5 L.