Mini Crab Cakes with Herbed Aioli

Ingredients

• Light mayonnaise

  Salad dressing, light

  ½ cup or 120g

• Chives

  Raw

  2 tsp chopped or 2g

• Parsley

  Raw

  2 tsp or 3g

• Lemon juice

  Raw

  2 tsp or 10g

• Garlic

  Raw

  1 cloves, minced or 3g

• Red bell pepper

  Sweet, raw

  ¼ cup, chopped or 37g

• Chives

  Raw

  1 tbsp chopped or 3g

• Parsley

  Raw

  1 tbsp or 4g

• Light mayonnaise

  Salad dressing, light

  3 tbsp or 45g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Lemon juice

  Raw

  2 tsp or 10g

• Worcestershire sauce

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Bread crumbs

  Dry, grated, seasoned

  ¾ cup or 90g

• Crabmeat

  Crab deluxe, Leg style, imitation - Meijer

  16 oz or 454g

• Canola oil

  1 tsp or 5g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

Directions

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.
2. (source: https://www.myrecipes.com/recipe/mini-crab-cakes-with-herbed-aioli)

Similar Foods

• Maryland-Style Crab Cakes with Tartar Sauce
• Potato Salad with Dill and Horseradish Aioli
• Vegan Chocolate Lava Cakes with Coconut Whipped Cream
• Vegan Chickpea Cakes with Avocado
• Vegan Potato Cakes Stuffed with Mushrooms
• Linguini with Roasted Red Peppers, Crabmeat, and Basil