Mini Crab Cakes in Mango Habanero Aïoli | One Bite Foods

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Mini Crab Cakes in Mango Habanero Aïoli | One Bite Foods

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These crab cakes may be fun sized but they are definitely full of flavor.

And you really don't need many ingredients to create these amazing bites of deliciousness.

Whether you use fresh or canned crab, at least be sure to use REAL crab, not the imitation stuff, for maximum amazingness. It's definitely worth the extra buck!

In a large bowl, mix the crab, mayonnaise, red peppers, Dijon mustard, lemon juice, Worcestershire sauce, green onions, and parsley. Blend it all together and be sure to break up any larger bits with a fork. It should be chunky, but also smooth, in texture. Once the wet ingredients are combined, add in the panko and stir well until it is incorporated completely. Then use your hands to create bite size balls of crab.

Just fry the crab enough to get a nice crunchy crust on both sides. You'll finish the cakes off in the oven, so there's very little standing time on this dish. Line up the cakes on a lined baking sheet and pop into the oven at 350*F for 10 minutes.

You can make any kind of spicy aïoli you like. I cheated a little and used some Stonewall Kitchen Mango Habanero Aïoli which is by far some of the best aïoli around. You can cheat a little and make your own spicy 'aioli' with mayo and sriracha for a simple (and cheap) replacement!

Put a little bit of your aïoli of choice into a small serving spoon and press the crab cake into it. Top with some green onion for a beautiful finishing touch.


Tags: West Side Market , Cleveland , Crab Cakes , Mango , Habanero , Aioli

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Mini Crab Cakes in Mango Habanero Aïoli | One Bite Foods


The Starving Chef Blog
  • 1 lb lumb crab meat, fresh or canned
  • 1/4 cup red bell pepper, diced
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh parsley
  • 1 green onion, chopped
  • 3/4 cup panko
  • oil, for frying
  • salt & pepper, to taste

Here's How:

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  1. Preheat the oven to 350*F. In a large bowl, mix together the crab, mayonnaise, Djion mustard, Worcestershire sauce, bell pepper, parsley, and green onion. Sprinkle in salt and pepper. Once combined, stir in panko completely.
  2. Heat the oil over medium high heat. Roll the crab meat into ~1 inch round semi-flattened balls. Sear on each side, until golden brown, or about 2 minutes per side.
  3. Arrange browned crab cakes on a parchment lined baking sheet and place into the oven for 10 minutes, or until cooked through.
  4. Serve in single spoons with a tablespoon of aioli of choice. Garnish with green pepper, serve, and enjoy!

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This meal was brought to you by West Side Market in Cleveland, where all of the ingredients were purchased!

My mom and I picked up some gorgeous salmon. We had an amazing afternoon exploring the market and checking out all of the different vendors.

Our favorite places, of course, were the places with all of the desserts. We ended up getting some cannolis and cookie dough cheesecake.

One of the benefits of being in Cleveland is being so close to the lake, so it's almost like we have a connection to the ocean. Almost.

I really wanted to pick up some fresh octopus, but decided my money was better spent on crab ( mom's money that is! Thanks mom!).

After oogling some more at the desserts, we perused the fruit market where we were tempted into two bundles of asparagus for a dollar. After a long day of exploring (and sweating), we returned home to enjoy our goodies.