Mini Spicy Crab Cakes with Lemon Aioli

Name: Mini Spicy Crab Cakes with Lemon Aioli
Prep time: 40 min
Total time: 50 min
Yield: 24
Ingredients: 1/2 cup mayonnaise; 1 tablespoon fresh lemon juice; 1 teaspoon soy sauce; 1 teaspoon finely chopped garlic; 1 lb refrigerated pasteurized lump crabmeat, cleaned; 1 cup Progresso™ plain panko crispy bread crumbs; 1/4 cup mayonnaise; 2 green onions, thinly sliced, whites and greens separated; 5 teaspoons chile garlic sauce; 2 eggs, beaten; 2 tablespoons olive oil

25 Ratings

25 Reviews

Kitchen Tested

Prep 40 min
Total 50 min
Servings 24

These cute crab cakes’ small shape makes them easy to turn in the pan – but it also makes them easy to eat at a party! MORE+ LESS-

By Tablespoon Kitchens

Updated September 20, 2016

Make with

Progresso Breadcrumbs

Ingredients

Lemon Aioli

1/2

cup mayonnaise

tablespoon fresh lemon juice

teaspoon soy sauce

teaspoon finely chopped garlic

Crab Cakes

lb refrigerated pasteurized lump crabmeat, cleaned

cup Progresso™ plain panko crispy bread crumbs

1/4

cup mayonnaise

green onions, thinly sliced, whites and greens separated

teaspoons chile garlic sauce

eggs, beaten

tablespoons olive oil

Steps

Hide Images

1

In small bowl, mix Lemon Aioli ingredients. Cover and refrigerate until serving.
2

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.
3

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.

Expert Tips

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 100
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 1g 6% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 160mg; 6%
Potassium: 65mg; 2%
Total Carbohydrate: 4g; 1%
Dietary Fiber 0g 0% Sugars 0g
Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 0%; 0%

Exchanges:

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;