Mini Crab Cakes with Herbed Aioli

By zeenieme

Ingredients

• Aioli:
• 1/2 cup fat-free mayonnaise
• 2 tsp chopped fresh chives
• 2 tsp chopped fresh parsley
• 2 tsp fresh lemon juice
• 1 garlic clove, minced
• Crab Cakes:
• 1/4 cup finely chopped red bell pepper
• 1 T chopped fresh chives
• 1 T chopped fresh parsley
• 3 T reduced-fat mayonnaise
• 2 tsp Dijon mustard
• 2 tsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp freshly ground black pepper
• 3/4 cup panko (Japanese breadcrumbs)
• 1 pound lump crabmeat, shell pieces removed
• 1 tsp canola oil
• Cooking spray

Details

Servings 6

Preparation

Step 1

1. Preheat over to 350 degrees

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 degrees for 6 minutes.