To go with our #winenotwednesday celebration we whipped up these Mini Crab 🦀 Cakes with Lemon Pesto Mayo! Grab your girlfriends and make these tonight

Mini Crab Cakes with Lemon Pesto Mayo


Mini Crab Cake

  • 1 lb lump crab meat
  • 6 tbsp mayonnaise
  • 1/4 cup minced jalapeno
  • 1/4 cup minced red bell pepper
  • 1 tsp stone ground mustard
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 1/2 tsp Old Bay seasoning
  • 1 jumbo egg
  • 2 tbsp chopped parsley
  • 3 tbsp melted butter

Lemon Pesto Mayo

  • 4 tbsp mayonnaise
  • 2 tbsp fresh basil pesto
  • 2 tbsp lemon juice
  • 1 tsp lemon zest


In a small mixing bowl combine mayonnaise, pesto, lemon juice, and lemon zest. Whisk until combined and refrigerate until ready for use.

Arrange a rack towards the top of the oven and Preheat oven to low broil. Drain crab meat. Combine crab cake ingredients and then fold in crab. Form into 1 inch round cakes and arrange on a lightly greased baking sheet. These can be refrigerated until ready for use.  Brush each crab cake with melted butter and broil for 7-10 minutes until golden brown. Keep a close eye on them to be careful not to burn. Remove from pan and arrange on serving tray top with lemon basil mayo and freshly chopped parsley. Enjoy!


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 2167kcal Calories from fat 1725
% Daily Value
Total Fat 192g 295%
Saturated Fat 48g 240%
Transfat 1g
Cholesterol 833mg 278%
Sodium 4155mg 173%
Carbohydrate 15g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 97g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g