Mini Crab Cakes with Herbed Aioli

By luvs2cook

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

Details

Servings 6

Preparation

Step 1

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.