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

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Ingredients

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

Instructions

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!

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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