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Mini Cajun Crab Cakes with Creole Lemon Aioli and Mango Salsa

Prep Time

20 minutes

Cook Time

10 minutes

Servings

4-6 people

Fresh, sweet, citrusy and full of the flavor of Creole herbs, these Mini Cajun Crab Cakes with Creole Lemon Aioli and Mango Salsa by @pinchoflovebytashia are a great holiday or party treat!

Mini Cajun Crab Cakes with Creole Lemon Aioli and Mango Salsa

Shop Tony's Flavors In This Recipe

Ingredients

  • 1/3 Cup Mayonnaise

  • 2 Tablespoons Dijon Mustard

  • 2 Teaspoons Worcestershire Sauce

  • 2 Large Egg Yolks

  • Tony’s More Spice Seasoning, to Taste OR Tony’s Original Creole Seasoning, to Taste

  • 1 Pound Jumbo Lump Crab Meat

  • 1/2 Cup of Saltine Crackers, Crushed

  • 1/3 Cup Panko Breadcrumbs

  • 2 Tablespoons Fresh Parsley, Chopped

  • 2 Tablespoons Unsalted Butter

  • 2 Teaspoons Lemon Juice

  • Peanut Oil for Frying

  • 1/3 Cup Mayonnaise

  • 2 Teaspoons Lemon Juice

  • 1 Teaspoon Lemon Zest

  • 1 Teaspoon Worcestershire

  • 1 Tablespoon Dijon Mustard

  • Tony’s Spice N’ Herbs Seasoning, to Taste

  • 1/2 Cup Mango, Diced

  • 1/3 Cup Red Onion, Diced

  • 2 Tablespoons Cilantro, Chopped

  • 1 Teaspoon Red Bell Pepper, Diced

  • 1 Tablespoon Fresh Squeezed Lime Juice
  • Clear

Directions

Making the Mini Cajun Crab Cakes:

  1. Melt butter in a pan and sauté onions for 3-5 minutes and let cool.
  2. In a bowl, whisk egg yolk for about 10 seconds. Add mayonnaise, Dijon mustard, Worcestershire, Tony’s More Spice or Original Creole Seasoning, lemon juice, crackers, breadcrumbs and chopped parsley, then continue whisking.
  3. Pour in the sautéed onions and butter and then add the jumbo lump crab meat. Mix all ingredients very gently, avoiding breaking the crab meat.
  4. Roll and shape crab mixture into 1-inch cakes and set them on a sheet pan lined with parchment paper. Let them cool in the refrigerator for 30 minutes to an hour.
  5. Heat oil in a pan and dry each crab cake for 3 minutes on each side.
  6. Top the crab cakes with the Mango Salsa and serve with the Creole Lemon Aioli. Enjoy!

Making the Creole Lemon Aioli:

  1. Mix together the mayonnaise, lemon juice, lemon zest, Worcestershire, Dijon and Tony’s Spice N’ Herbs Seasoning.
  2. Set aside to serve with Mini Cajun Crab Cakes.

Making the Mango Salsa:

  1. Combine mango, red onion, cilantro, red bell pepper and fresh squeezed lime juice.
  2. Serve on top of the Mini Cajun Crab Cakes.

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