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Mini Crab Cakes with Herbed Aioli

  • 6servings
  • 138calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup fat-free mayonnaise

  2. 2 teaspoons chopped fresh chives

  3. 2 teaspoons chopped fresh parsley

  4. 1 garlic clove, minced

  5. 1/4 cup finely chopped red bell pepper

  6. 1 tablespoon chopped fresh chives

  7. 1 tablespoon chopped fresh parsley

  8. 3 tablespoons reduced-fat mayonnaise

  9. 2 teaspoons Dijon mustard

  10. 2 teaspoons fresh lemon juice

  11. 1 teaspoon Worcestershire sauce

  12. 1/2 teaspoon freshly ground black pepper

  13. 3/4 cup panko (Japanese breadcrumbs)

  14. 1 pound lump crabmeat, shell pieces removed

  15. 1 teaspoon canola oil

  16. Cooking spray

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. To prepare aioli, combine first 5 ingredients in a small bowl; set aside.

  3. To prepare crab cakes, combine bell pepper and next 7 ingredients (through black pepper) in a large bowl; stir well with a whisk. Add panko and crabmeat; toss gently. Divide the crab mixture into 12 equal portions, shaping each into a 1-inch-thick patty.

  4. Heat oil in a large ovenproof skillet coated with cooking spray over medium-high heat. Add patties; cook 2 minutes. Carefully turn patties over. Place pan in oven; bake at 350° for 6 minutes.

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