Foodbuzz Tastemakers: Mini Crab Cakes with Lemon-Dill Aioli from Safeway

With the holidays just around the corner, we are bound to be invited to at least one party before the year-end. Not to mention the parties we ourselves host.  Preparing dishes for the holidays is made easier by the many recipes available at Because there’s always a Safeway or Vons nearby, shopping for ingredients is convenient and affordable. At Vons in  San Diego, we can even take advantage of online ordering and home delivery.

I love the selection of appetizer recipes they have at their website and one of our favorites is this mini crab cakes with lemon-dill aioli.  It is a breeze to prepare and an excellent potluck dish to bring to a party. It is also great as a lunch (or dinner) entree (just make large versions of it) with a side of green salad.  I made these crabcakes for Thanksgiving and then again as a potluck dish to a friend’s party.  It was a hit!


  • 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



  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.
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» Drick said: { Nov 29, 2009 - 08:11 }

crab is so good and I do enjoy it so – crab cakes are a stable around here, so many various ways to prepare them… looks like a great recipe using canned crabmeat

» dokuzuncubulut said: { Nov 29, 2009 - 11:11 }

wonderful! veri nice recipe

» abraham said: { Nov 29, 2009 - 04:11 }

fantastic… must try for me.

» Robert-Gilles Martineau said: { Nov 29, 2009 - 06:11 }

Dear Friend!
Greetings from the Land of the Rising Sun!
East meets West?
Aioli and cayenne (name only in this case) are from France, right?LOL
Great idea and beautiful pics as usual!
Thanks for sharing!

» Miranda said: { Nov 29, 2009 - 07:11 }

THis is a wonderful crab cake. Crab cakes are so fantastic!!!
Awesome recipe!

» penny aka jeroxie said: { Nov 30, 2009 - 04:11 }

Such a simple dish. I love crab cakes. YUM

» Jo said: { Nov 30, 2009 - 05:11 }


The crab cakes look awesome! =) I also was part of the Tastemaker Progam and it was so much fun! Great pics!

» Kristi Rimkus said: { Dec 1, 2009 - 08:12 }

What a pretty appetizer. I’ll be saving this for Christmas Day!

» Danielle said: { Dec 1, 2009 - 08:12 }

Did you say Aioli? I’ll have a little crab cake with mine!

» Veronique Deblois said: { Dec 1, 2009 - 11:12 }

Thanks for reminding me how great crab cakes can be as appetizers. Everyone loves them, and they can be made somewhat in advance.

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