MINI CRAB CAKES WITH LEMON-DILL AIOLI
From grizzlybear 17 years ago
- 14 minutes to make
- Serves 20
These are a hit every time i make them ....works well for the party
Ingredients
- Aioli shopping list
- 3/4 cup mayonnaise shopping list
- 2 tsp. finely shredded lemon peel shopping list
- 4 tsp. lemon juice shopping list
- 1 tbsp. fresh dill weed, minced shopping list
- 3 to 4 cloves garlic, minced or pressed shopping list
- crab cakes shopping list
- 1/3 cup mayonnaise shopping list
- 1 tbsp. Dijon mustard shopping list
- 1 Large Brown egg shopping list
- 1/8 tsp. cayenne shopping list
- 3 cups fresh bread crumbs shopping list
- 1/4 cup finely chopped celery shopping list
- 1/4 cup finely chopped red bell pepper shopping list
- 1/4 cup finely chopped green onion shopping list
- 4 cans (6 oz.) crab meat, well drained shopping list
How to make it
- 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, red bell pepper, 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.
- Makes about 40 cakes
The Rating
Reviewed by 4 people-
Oh that aioli sounds simple - I'm jotting that one down for when I don't have time to process the oil blah blah blah!! Thanks for a good posting!
c2max
in Bville loved it
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" It was excellent "