Mini Crab Cakes with Herbed Aioli

Garnish these delicate cakes with chives, and serve with lemon wedges.

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

Ingredients

• Aioli:
• 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

Preparation

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.

Nutritional Information

Calories:

138 (23% from fat)

Fat:

3.5g (sat 0.4g,mono 0.5g,poly 0.2g)

Protein:

17.2g

Carbohydrate:

9.9g

Fiber:

0.9g

Cholesterol:

56mg

Iron:

0.5mg

Sodium:

554mg

Calcium:

60mg