Mini Crab Cakes with Lemon-Dill Aioli Recipe

Mini Crab Cakes with Lemon-Dill Aioli Recipe

  • 1 1/3 cups Safeway 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 Safeway Dijon Mustard
  • 1 O Organics™ 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
  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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