- 3/4 cup Safeway SELECT® 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
- 1/3 cup Safeway SELECT® Mayonnaise
- 1 tbsp. Safeway SELECT® Dijon Mustard
- 1 O Organics™ 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
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.
