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Mini Crab Cakes with Herbed Aioli

Garnish these miniature crab cakes with chives for a savory appetizer. Serve with lemon wedges.

Cooking Light SEPTEMBER 2007

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


  • 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
  • Cooking spray


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.

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

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Mini Crab Cakes with Herbed Aioli Recipe