Mini Crab Cakes With Lemon-dill Aioli |
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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 20 |
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These are a hit every time i make them ....works well for the party Ingredients:
aioli |
3/4 cup mayonnaise |
2 tsp. finely shredded lemon peel |
4 tsp. lemon juice |
1 tbsp. fresh dill weed, minced |
3 to 4 cloves garlic, minced or pressed |
crab cakes |
1/3 cup mayonnaise |
1 tbsp. dijon mustard |
1 large brown egg |
1/8 tsp. cayenne |
3 cups fresh bread crumbs |
1/4 cup finely chopped celery |
1/4 cup finely chopped red bell pepper |
1/4 cup finely chopped green onion |
4 cans (6 oz.) crab meat, well drained |
Directions:
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. 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. 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. 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.
5. Makes about 40 cakes
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