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    Mini Crab Cakes with Lemon-Dill Aioli


    Source of Recipe


    Internet

    Recipe Introduction


    Wow your guests with this easy and elegant appetizer, or fix them for your family as a special treat.

    Servings: 40

    List of Ingredients




    1 1/3 cups Mayonnaise
    2 teaspoons finely shredded lemon peel
    4 teaspoons lemon juice
    1 tablespoon minced fresh dill weed
    4 cloves garlic, minced or pressed
    1 tablespoon Dijon Mustard
    1 Large Egg
    1/4 teaspoon cayenne
    3 cups soft bread crumbs
    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 well-drained shelled cooked crab

    Recipe



    1. To prepare aioli, combine 1 cup of mayonnaise, lemon peel and juice, dill, and garlic. Cover and refrigerate.
    2. For crab cakes, combine remaining mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, and chopped vegetables in a large bowl. Gently stir in crab.
    3. Place 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-inch diameter); coat with bread crumbs, pressing gently to adhere. Place apart in two oiled 12- by 17-inch rimmed baking pans. Baked in a 500 degrees F 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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