November 11, 2026

Mini Holiday Crab Cakes with MOB Peruvian Verde Aioli

Crispy on the outside, tender and packed with sweet lump crab on the inside! These bite-sized crab cakes are seasoned with fresh lemon, garlic, and herbs, then pan-seared until golden. Served with a creamy, zesty aioli made with MOB Peruvian Verde Sauce, they're an elegant yet surprisingly easy holiday appetizer that will impress your guests.

Prep: 20 min

Cook: 15 min

Makes: 20–24 mini crab cakes

Ingredients

For the mini crab cakes

1 lb fresh lump crab meat, picked over for shells

½ cup panko breadcrumbs (gluten-free if preferred)

1 large egg, lightly beaten

¼ cup mayonnaise

1 tbsp Dijon mustard

2 cloves garlic, finely minced

1 tsp fresh lemon zest

1 tbsp fresh lemon juice

2 tbsp fresh parsley, finely chopped

1 tbsp fresh chives, finely chopped

½ tsp smoked paprika

¼ tsp kosher salt

¼ tsp freshly cracked black pepper

2–3 tbsp extra virgin olive oil, for pan-searing

For the Peruvian Verde aioli

½ cup MOB Peruvian Verde Sauce

⅓ cup mayonnaise

1 tsp fresh lime juice

½ tsp lime zest

Optional: 1 small garlic clove, finely grated

Fresh chives, parsley, and lemon wedges for serving

Instructions

1. Prepare the crab mixture. In a large bowl, whisk together egg, mayonnaise, Dijon mustard, garlic, lemon zest, lemon juice, parsley, chives, smoked paprika, salt, and black pepper.

2. Fold in the crab. Gently add lump crab meat and panko breadcrumbs. Fold until just combined, being careful not to break up the beautiful pieces of crab.

3. Shape the mini crab cakes. Scoop approximately 1½ tablespoons of the mixture per cake. Gently form into small patties about 1½ inches wide. Place on a parchment-lined baking sheet.

4. Chill before cooking. Refrigerate the crab cakes for 20–30 minutes to help them hold their shape while cooking.

5. Make the Peruvian Verde aioli. In a small bowl, whisk together MOB Peruvian Verde Sauce, mayonnaise, lime juice, lime zest, and optional garlic until smooth. Refrigerate until ready to serve.

6. Pan-sear until golden. Heat olive oil in a large nonstick skillet over medium heat. Working in batches, add crab cakes without overcrowding the pan. Cook for 3–4 minutes per side until deeply golden and crispy. Heat the centers to 165°F.

7. Prepare the serving platter. Spoon Peruvian Verde aioli into a small serving bowl and place in the center of a platter. Arrange the warm crab cakes around the sauce.

8. Garnish and serve. Sprinkle with fresh chives or parsley and add lemon wedges. Serve immediately with toothpicks for easy entertaining.

Chef's Tips

Let the crab shine: Use high-quality lump crab and avoid overmixing. You want tender crab cakes with plenty of crab, not filler.
Don't skip chilling: Refrigerating the formed crab cakes helps prevent them from falling apart during cooking.
Make ahead: Shape the crab cakes up to 24 hours in advance and refrigerate. Prepare the aioli separately and cook the cakes just before serving.
For holiday entertaining: Serve each crab cake on an individual appetizer spoon with a small dollop of Peruvian Verde aioli and a fresh chive garnish.
Make it gluten-free: Use certified gluten-free panko breadcrumbs.
For a lighter option: Bake at 425°F for approximately 12–15 minutes, turning halfway through, until golden and heated to 165°F.

Why It Works

MOB Peruvian Verde brings together creamy tahini, fresh cilantro, mint, and bright lime, creating a beautifully balanced sauce that complements the natural sweetness of crab.

The creamy aioli adds a refreshing, herbaceous contrast to the crispy golden crab cakes without overpowering the delicate seafood.

Sweet crab. Crispy edges. Zesty Peruvian Verde. One unforgettable holiday appetizer!

Clean Ingredients. BIG Flavor. No Compromises.

MAKE IT MOB!