Mini Thai Crab Cakes with Spicy Aioli

Name: Mini Thai Crab Cakes with Spicy Aioli
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Thai
Ingredients: 1 pound lump crab meat (broken up and picked over for shells); ½ yellow bell pepper, seeded and finely chopped; 2 red Thai chili peppers (or 1 jalapeño pepper), seeded and finely chopped; 3 green onions, sliced; Zest from 1 lime; 1/2 teaspoon Kosher salt; 2 tablespoons fresh cilantro, chopped; 2 eggs, beaten; ½ cup Panko bread crumbs; 3 tablespoons canola oil; 2 tablespoons reduced-fat mayonnaise; 1 teaspoon sambal oelek (red chili paste) or Sriracha sauce

Last Updated: November 11, 2020 · Published: August 31, 2020 By: Asian Caucasian 34 Comments This post may contain affiliate links or sponsored content.

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These crispy, golden Mini Thai Crab Cakes with Spicy Aioli are packed with flaky fresh lump crab meat, red Thai chili peppers, and Panko bread crumbs for texture, then dipped in a Sambal aioli for a bit of heat. It’s the perfect seafood appetizer!

These Mini Thai Crab Cakes will make you do a happy dance! They’re full of flaky crab meat and very little filler, so no guilt! Look at that golden color on these pan-fried crab cakes!

The mildly spicy Sambal aioli is the perfect dipping sauce for the perfect bite! This aioli dipping sauce also goes so well with my Gluten-Free Coconut Shrimp Cakes! This spicy sauce is truly the “icing on the crab cake!”

I used wild-caught lump crab meat which is much tastier than just regular crab meat. I made the mistake of buying the other kind, so I threw it into the freezer to use in a soup at a later date! Make sure to pick over the crab meat for any shells left behind.

What you’ll need to make these Mini Crab Cakes

These crab cakes could not be easier to make! Just throw all of the ingredients in a bowl and shape into 2-inch mini cakes. So much flavor in every single bite!

Wild-caught lump crabmeat: You’ll want to break up the crab meat and pick over for any shells. This crab meat gives these cakes the best flavor and texture.
Yellow bell peppers: The sweet bell pepper adds a bit of a crunch.
Red Thai chili peppers: Want a little extra heat? These spicy Thai peppers give these crab cakes the perfect amount of spice!
Green onions: The green onions add a nice crunchy texture and color.
Lime zest: Adds a tangy and citrus touch to the crab cakes.
Cilantro: This herbaceous ingredient works so well in these Thai crab cakes!
Panko bread crumbs: This gives the crab cakes a lightly breaded crunchy ingredient.
Eggs: The eggs bind all of the ingredients together.
Sambal aioli: The perfect dipping sauce made with Sambal oelek and mayo, it’s truly the “icing on the crab cake!”

I used my trusty cast iron pan to make these golden and crispy Mini Thai Crab Cakes. They only take about 4 minutes on each side to cook! How easy is that?

TIPS & TRICKS

I used the leftover crab cakes (if there are any!) on top of a salad. You can also make sliders with these mini crab cakes!
You can freeze these crab cakes before or after cooking. Freeze the pre-made crab cakes in a ziplock bag. Lay flat in the freezer for up to 1 month. If you want to freeze already-cooked crab cakes, let them cool first. Freeze them in a ziplock bag and lay flat in the freezer for up to 3 months.
Store the crab cakes in the refrigerator once they have been cooked. Storing them in an airtight container is best. They will stay fresh for 3 to 5 days.
When ready to serve the crab cakes, cook them over medium-high heat to warm up or use an oven to bake them on a baking sheet at 350*F for about 12 to 15 minutes or until warmed through. If they are frozen, add a few extra minutes.

WANT MORE RECIPES LIKE THESE CRAB CAKES?

If you like this Crab Cakes recipe, you’re going to want these recipes:

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Update Notes: This post was originally published on November 15, 2016, but was republished with slight text changes and additions, like step-by-step instructions and tips in August 2020.