Mini Crab Cakes With Dill Mayonnaise Recipes

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MINI CRAB CAKES WITH LEMON-DILL AIOLI



Mini Crab Cakes With Lemon-Dill Aioli image

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.

Provided by MealPrepper

Categories     Crab

Time 30m

Yield 40 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 74.2, Fat 2.8, SaturatedFat 0.5, Cholesterol 14.1, Sodium 253.3, Carbohydrate 7.7, Fiber 0.4, Sugar 1, Protein 4.5

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