Mini Spicy Crab Cakes with Lemon Aioli
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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!MORE+LESS-
Updated September 20, 2016
Make with
Progresso Breadcrumbs
Lemon Aioli
1
tablespoon fresh lemon juice
1
teaspoon finely chopped garlic
Crab Cakes
1
lb refrigerated pasteurized lump crabmeat, cleaned
1
cup Progresso™ plain panko crispy bread crumbs
2
green onions, thinly sliced, whites and greens separated
5
teaspoons chile garlic sauce
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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 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
- 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;
*Percent Daily Values are based on a 2,000 calorie diet.
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