Mini Crab Cakes With Lemon-Dill Aioli |
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Prep Time: 16 Minutes Cook Time: 14 Minutes |
Ready In: 30 Minutes Servings: 40 |
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I love a good crab cake! The sauce would also go great with shrimp instead of cocktail sauce. This recipe is from . You can change the amount of bread crumbs to your liking. Ingredients:
3/4 cup mayonnaise |
2 teaspoons finely shredded lemon peel |
4 teaspoons lemon juice |
1 tablespoon fresh dill weed, minced |
3 -4 garlic cloves, minced or pressed |
1/3 cup mayonnaise |
1 tablespoon dijon mustard |
1 large brown egg |
1/8 teaspoon cayenne |
3 cups fresh breadcrumbs |
1/4 cup finely chopped celery |
1/4 cup finely chopped red bell pepper |
1/4 cup finely chopped green onion |
4 (6 ounce) cans crabmeat, well drained |
Directions:
1. 1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. Mix well, cover, and refrigerate until crab cakes are ready.
2. 2. For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. Gently stir in crabmeat.
3. 3. Place remaining 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere.
4. 4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.
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