Mini Crab Cakes with Lemon Dill Aioli

By Bonnie T

This makes 40 crab cakes, so you may want to cut the recipe in half for normal dinners or small crowds.

Ingredients

• Aioli
• 3/4 cup Safeway SELECT™ 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 Egg
• 1/8 tsp. cayenne
• 3 cups fresh bread crumbs
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped green onion
• 4 cans (6 oz.) crab meat, well drained

Preparation

Step 1

Prep and cook time: 30 minutes

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.

For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, and green onion; mix well. Gently stir in crabmeat.

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.

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.