6 servings (serving size: 2 crab cakes and about 1 tablespoon 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
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
How to Make It
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.
I was a little torn on what to rate this. I thought the crab cakes were EXCELLENT and very easy to make. I thought the texture was very good and I did not have any trouble keeping the crab cakes together. I followed someone else's suggestion and just baked them for 10 minutes (simply for convenience) and they turned out great! I think next time I will try to sear them first as it will probably only make them better. I was torn on what to rate this because I did NOT like the aioli at ALL. I thought it was horrible and just tasted like straight mayonnaise. I threw most of it out. I will definitely make these again, but I will try some other sauce with them.
Easy to make and delicious! I actually made a lot more crab cakes than it said it would yield, because I made them smaller, more appetizer-sized for a party. Ate the leftovers for dinner the next night!
These were great! Tasty and light like a crab cake should be. Aioli was also light and flavorful. Easy preparation. Followed the recipe pretty much to the tee. As a big texture person, however, I did coat the crab cakes in panko crumbs to get more of a coating. If you keep the cakes small, as the recipe suggests, there's no issue with them falling apart when turning over. This will certainly be added to my recipe collection!
These were delicious, but I had a very difficult time keeping them together. I made them as 5 larger crab cakes instead of the mini size. Next time, I'll shape the mix into the "cakes" and chill them before cooking them to see if they hold together better.
I love these crab cakes. I make normal sized and serve for dinner. The fresh herbs in the cakes and the aioli add wonderful flavor. I place them on a baking sheet, lightly coat with olive oil cooking spray, and broil for 10 minutes--much easier to cook this way.
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