Mini Crab Cakes with Herbed Aioli

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

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

Ingredients:

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

Directions:

1. Preheat oven to 350°.
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° for 6 minutes.

By RecipeOfHealth.com