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.
Mini Crab Cakes with Herbed Aioli
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 138
- Calories from fat: 23%
- Fat: 3.5g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.2g
- Protein: 17.2g
- Carbohydrate: 9.9g
- Fiber: 0.9g
- Cholesterol: 56mg
- Iron: 0.5mg
- Sodium: 554mg
- Calcium: 60mg
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.
Mini Crab Cakes with Herbed Aioli Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Entertaining
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Saturated Fat
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
More Recipes for Appetizers
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Mini Crab Cakes with Pineapple-Cucumber Salsa
Southern Living -
Bite-size Wasabi Crab Cakes
Coastal Living
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