Categories: fish
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
Directions
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Preheat oven to 350°.
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To prepare aioli, combine first 5 ingredients in a small bowl; set aside.
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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.
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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.