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Mini Crab Cakes with Herbed Aioli

Randy Mayor
Yield 6 servings (serving size: 2 crab cakes and about 1 tablespoon aioli)
Garnish these miniature crab cakes with chives for a savory appetizer. Serve with lemon wedges.

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

Nutrition 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

How to Make It

  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.