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Appetizers

Salmon Cake Minis with Lemon-Dill Aioli

Salmon Cake Minis with Lemon-Dill Aioli recipe
photo by:kraft
time
prep:
20 min
total:
40 min
servings
total:
16 servings
Magazine Acquisition

What You Need

1-1/3
cups  KRAFT Real Mayo Mayonnaise, divided
1
 egg
3
 green onions, sliced
2
Tbsp.  finely chopped fresh parsley
2
Tbsp.  GREY POUPON Dijon Mustard
1/4
tsp.  ground red pepper (cayenne)
1
Tbsp.  zest and 1 Tbsp. juice from 1 lemon, divided
1
lb.  cooked salmon fillet, flaked
3
cloves  garlic, minced
1
Tbsp.  chopped fresh dill
1-1/2
cups  panko bread crumbs
6
Tbsp.  butter, melted

Make It

HEAT oven to 400ºF.

MIX 1/3 cup mayo and next 5 ingredients in medium bowl. Stir in 2 tsp. zest and fish. (Mixture will be moist.) Mix remaining mayo, lemon zest, juice, garlic and dill. Refrigerate until ready to serve.

COMBINE panko crumbs and butter in separate bowl. Add 1 Tbsp. fish mixture; turn to evenly coat. Shape into ball; place on baking sheet sprayed with cooking spray. Repeat with remaining fish mixture, placing balls 1 inch apart on baking sheet; flatten with spatula to 1/4-inch thickness.

BAKE 20 min. or until both sides are golden brown, turning after 10 min. Serve with sauce.

Kraft Kitchens Tips

Make Ahead
Prepare sauce and shape crab cakes as directed. Refrigerate up to 4 hours before baking as directed.
Substitute
Substitute MIRACLE WHIP Dressing for the mayo.
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