Mini Spicy Crab Cakes with Lemon Aioli
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Updated September 20, 2016
tablespoon fresh lemon juice
teaspoon finely chopped garlic
lb refrigerated pasteurized lump crabmeat, cleaned
cup Progresso™ plain panko crispy bread crumbs
green onions, thinly sliced, whites and greens separated
teaspoons chile garlic sauce
In small bowl, mix Lemon Aioli ingredients. Cover and refrigerate until serving.
In large bowl, mix crabmeat, bread crumbs, 1/4 cup mayonnaise, the green onion whites, chile garlic sauce and eggs. Using a heaping tablespoon of mixture for each, shape into 24 (1 1/2-inch) patties, about 3/4 inch thick. Cover and refrigerate at least 10 minutes but no longer than 4 hours.
In 12-inch nonstick skillet, heat oil over medium heat until hot. Add patties; cook 3 to 4 minutes on each side or until golden brown and thoroughly cooked (165°F). Drain on paper towels. Top crab cakes with green onion greens; serve with sauce.
- Lemon aioli can be made and refrigerated, covered, up to 1 day ahead. Crab cakes can be assembled and refrigerated, covered, up to 4 hours before cooking.
- To make nice patties, roll mixture into balls, then make a C-shape with forefinger and thumb. Place ball inside C-shape and turn, pressing with other hand to create a puck shape.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.