Mini Crab Cakes With Lemon-Dill Aioli Recipe

Name: Mini Crab Cakes With Lemon-Dill Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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
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
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
4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500u00b0 oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup mayonnaise, 2 teaspoons finely shredded lemon peel, 4 teaspoons lemon juice, 1 tablespoon fresh dill weed, minced, and more.

Yes, Mini Crab Cakes With Lemon-Dill Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Crab Cakes With Lemon-Dill Aioli

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