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Mini Spicy Crab Cakes with Lemon Aioli

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Tablespoon Kitchens
Updated Sep 20, 2016
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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!

Mini Spicy Crab Cakes with Lemon Aioli

  • Prep Time 40 min
  • Total 50 min
  • Servings 24
  • Ingredients 11
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Ingredients

Lemon Aioli

  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon soy sauce
  • 1 teaspoon finely chopped garlic

Crab Cakes

  • 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

Instructions

  • Step 
    1
    In small bowl, mix Lemon Aioli ingredients. Cover and refrigerate until serving.
  • Step 
    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.
  • Step 
    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.

Nutrition

100 Calories
7g Total Fat
4g Protein
4g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
60
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;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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