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Mini Spicy Crab Cakes with Lemon Aioli

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 -

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;