Mini Crab Cakes with Herbed Aioli

Mini Crab Cakes with Herbed Aioli
Photo by Randy Mayor

Ingredients

  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh parsley
  • Aioli:
  • Crab cakes:
  • 2 teaspoons Dijon mustard
  • Cooking spray
  • ¼ cup finely chopped red bell pepper
  • + 28 more ingredients
    • 2 teaspoons chopped fresh chives
    • 2 teaspoons fresh lemon juice
    • 1 tablespoon chopped fresh parsley
    • 3 tablespoons reduced-fat mayonnaise
    • 1 garlic clove, minced
    • 2 teaspoons fresh lemon juice
    • ½ cup fat-free mayonnaise
    • ½ cup fat-free mayonnaise
    • 3 tablespoons reduced-fat mayonnaise
    • 1 tablespoon chopped fresh chives
    • 2 teaspoons fresh lemon juice
    • 1 teaspoon Worcestershire sauce
    • ¾ cup panko (Japanese breadcrumbs)
    • ¼ cup finely chopped red bell pepper
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon canola oil
    • Aioli:
    • Crab cakes:
    • 1 teaspoon canola oil
    • 1 pound lump crabmeat, shell pieces removed
    • 1 pound lump crabmeat, shell pieces removed
    • ¾ cup panko (Japanese breadcrumbs)
    • 2 teaspoons chopped fresh parsley
    • 1 garlic clove, minced
    • 1 tablespoon chopped fresh chives
    • ½ teaspoon freshly ground black pepper
    • 2 teaspoons fresh lemon juice

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 eq...

View full recipe at My Recipes

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