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MINI CRAB CAKES WITH LEMON-DILL AIOLI Recipe

  • 20servings
  • 14minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Aioli

  2. 3/4 cup mayonnaise

  3. 2 tsp. finely shredded lemon peel

  4. 4 tsp. lemon juice

  5. 1 tbsp. fresh dill weed , minced

  6. 3 to 4 cloves garlic , minced or pressed

  7. crab cakes

  8. 1/3 cup mayonnaise

  9. 1 tbsp. Dijon mustard

  10. 1 Large Brown egg

  11. 1/8 tsp. cayenne

  12. 3 cups fresh bread crumbs

  13. 1/4 cup finely chopped celery

  14. 1/4 cup finely chopped red bell pepper

  15. 1/4 cup finely chopped green onion

  16. 4 cans (6 oz.) crab meat, well drained

Instructions Jump to Ingredients ↑

  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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