Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Cindy La Casse
Recipe by Cooking Light September 2007

Gallery

Credit: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

138 calories; calories from fat 23%; fat 3.5g; saturated fat 0.4g; mono fat 0.5g; poly fat 0.2g; protein 17.2g; carbohydrates 9.9g; fiber 0.9g; cholesterol 56mg; iron 0.5mg; sodium 554mg; calcium 60mg.
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