Mini Crab Cakes with Herbed Aioli

Name: Mini Crab Cakes with Herbed Aioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 teaspoon canola oil; 2 teaspoons Dijon mustard; 118 milliliters fat-free mayonnaise; 1 Tbsp chopped fresh chives; 2 teaspoons chopped fresh chives; 1 Tbsp chopped fresh parsley; 2 teaspoons chopped fresh parsley; 1 garlic clove, minced; 2 teaspoons fresh lemon juice; 3 Tbsps reduced-fat mayonnaise; 454 grams lump crabmeat, shell pieces removed; 177 milliliters panko (Japanese breadcrumbs); 59 milliliters finely chopped red bell pepper; 1 teaspoon Worcestershire sauce

Mini Crab Cakes with Herbed Aioli is

Instructions

Preheat oven to 35

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Oven

To prepare aioli, combine first 5 ingredients in a small bowl; set aside.

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Aioli

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Bowl

To prepare crab cakes, combine bell pepper and next 7 ingredients (through black pepper) in a large bowl; stir well with a whisk.

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Black Pepper

Bell Pepper

Crab

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Whisk

Bowl

Add panko and crabmeat; toss gently. Divide the crab mixture into 12 equal portions, shaping each into a 1-inch-thick patty.

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Crab

Panko

Heat oil in a large ovenproof skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Cooking Oil

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Frying Pan

Add patties; cook 2 minutes. Carefully turn patties over.

Place pan in oven; bake at 350 for 6 minutes.

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Oven

Frying Pan

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1teaspoon

canola oil 2teaspoons

Dijon mustard 118milliliters

fat-free mayonnaise 1Tbsp

chopped fresh chives 2teaspoons

chopped fresh chives 1Tbsp

chopped fresh parsley 2teaspoons

chopped fresh parsley 1

garlic clove, minced 2teaspoons

fresh lemon juice 3Tbsps

reduced-fat mayonnaise 454grams

lump crabmeat, shell pieces removed 177milliliters

panko (Japanese breadcrumbs)59milliliters

finely chopped red bell pepper 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.