Mini Crab Cakes With Lemon-Dill Aioli

Submitted by MealPrepper

"I love a good crab cake! The sauce would also go great with shrimp instead of cocktail sauce. This recipe is from Pavilions.com. You can change the amount of bread crumbs to your liking."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 40

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.