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Petite Crab Cakes with Lemon Aioli

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    Source: www.cooking.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B12, C, P
    MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. For the Petite Crab Cakes:

    2. 1 pound crab meat

    3. 1 large Wild Oats Organic egg

    4. 1/4 cup mayonnaise

    5. 1 tablespoon Wild Oats dijon mustard

    6. 1/2 teaspoon worcestershire sauce

    7. 1/8 teaspoon cayenne pepper

    8. 1/8 teaspoon garlic powder

    9. 1/8 teaspoon onion powder

    10. 1/4 cup plain breadcrumbs

    11. 1/2 bunch green onions , sliced

    12. 1/8 in.

    13. Lemon aioli, recipe below

    14. For the Lemon Aioli:

    15. 1 cup mayonnaise

    16. 2 tablespoon fresh lemon juice

    17. 2 1/4 teaspoon paprika

    18. 1 1/2 teaspoon worcestershire sauce

    19. 1/4 teaspoon kosher salt

    20. 1/4 teaspoon black pepper

    21. 1/4 teaspoon granulated garlic

    Instructions Jump to Ingredients ↑

    1. FOR THE PETITE CRAB CAKES:

    2. Spread the crabmeat onto a sheet pan and examine closely for shell fragments.

    3. Mix the remaining ingredients in a bowl, then add the crabmeat and mix thoroughly.

    4. Separate the crab mixture into 20 portions and form into a crab cake shape. Place onto a parchment paper lined sheet pan or pie tin. Wrap loosely with plastic wrap and refrigerate until ready to bake.

    5. To heat, place pan of crab cakes into a preheated 350 degrees F. oven and allow to cook for approximately 6 to 8 minutes or until light golden brown and hot throughout.

    6. FOR THE LEMON AIOLI:

    7. Combine all ingredients in a mixing bowl and stir to combine. Serve chilled with petite crab cakes. Yields 1 cup.

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