On The 10th Day of Christmas ~ Mini Crab Cakes with Lemon Dill Aioli

On this 10th Day of Christmas......Mini Crab Cakes with Lemon Dill Aioli.  Time to take advantage of crab season!  We live about 30 minutes from Bodega Bay and when crab is in season, I'm all over it.  Crab is probably one of my top 10 foods to eat, I can never get enough!

photo and recipe courtesy Safeway

Mini Crab Cakes with Lemon Dill Aioli

Ready In:  

30 minutes

          Servings:

About 40 crab cakes

Ingredients

• Aioli
• 3/4 cup Mayonnaise
• 2 tsp. finely shredded lemon peel
• 4 tsp. lemon juice
• 1 tbsp. fresh dill weed, minced
• 3 to 4 cloves garlic, minced or pressed
• Crab Cakes
• 1/3 cup Mayonnaise
• 1 tbsp.Dijon Mustard
• 1 Large Brown Egg
• 1/8 tsp. cayenne
• 3 cups fresh bread crumbs
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onion
• 4 cans (6 oz.) crab meat, well drained

Directions

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

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