Mini Crab Cakes with Herbed Aioli

Mini Crab Cakes with Herbed Aioli Recipe
Randy Mayor
Garnish these miniature crab cakes with chives for a savory appetizer. Serve with lemon wedges.

Yield:

6 servings (serving size: 2 crab cakes and about 1 tablespoon aioli)

Recipe from

Cooking Light

Nutritional Information

Calories 138
Caloriesfromfat 23 %
Fat 3.5 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 17.2 g
Carbohydrate 9.9 g
Fiber 0.9 g
Cholesterol 56 mg
Iron 0.5 mg
Sodium 554 mg
Calcium 60 mg

Ingredients

AIOLI:
1/2 cup fat-free mayonnaise
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
2 teaspoons fresh lemon juice
1 garlic clove, minced
CRAB CAKES:
1/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
3 tablespoons reduced-fat mayonnaise
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, shell pieces removed
1 teaspoon canola oil
Cooking spray

Preparation

Preheat oven to 350°.

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

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.

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.

Note:

Cindy La Casse,

Cooking Light

September 2007
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