INGREDIENTS
  • Aioli
  • 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
  • Crab Cakes
  • 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
Mini Crab Cakes with Lemon-Dill Aioli
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.