Monday, April 14, 2008

Mini Crab Cakes with Herbed Aioli

These crab cakes were so good. I'm not normally a big fan of crab cakes but I decided to give these a shot and I wasn't disappointed! The panko bread crumbs really added some nice texture and because there isn't a lot of "filler" you really taste the yummy crab! Great with some fresh lemon squeezed on top and the Aioli (mayo dressing) was a nice touch!


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

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.

6 servings (serving size: 2 crab cakes and about 1 tablespoon aioli)

Nutritional Information

CALORIES 138(23% from fat); FAT 3.5g (sat 0.4g,mono 0.5g,poly 0.2g); PROTEIN 17.2g; CHOLESTEROL 56mg; CALCIUM 60mg; SODIUM 554mg; FIBER 0.9g; IRON 0.5mg; CARBOHYDRATE 9.9g

Cindy La Casse , Cooking Light, SEPTEMBER 2007

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