Mini Crab Cakes With Lemon-dill Aioli

Total Time: 30 mins Preparation Time: 16 mins Cook Time: 14 mins

Ingredients

• Servings: 40
• 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

Recipe

• 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 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. serve hot with aioli.