Ingredients
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[1] => Array
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[title] => dressing, mayonnaise, fat free
[ingredientid] => 13764
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[title] => chives, raw
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[title] => garlic, cloves, fresh
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[title_custom] => red bell pepper,
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[ingredientuuid] => 6bdf37c9-53e3-74d4-1d8d-e01e70965f4f
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[cc9bd053-3992-0504-31e2-d6fa744b4cde] => Array
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[title] => dressing, mayonnaise, rducd fat, just 2 good!
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[title] => pepper, black
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[method] => freshly ground
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[title] => bread crumbs, japanese style, panko, b66817
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[title] => crab, dungeoness, meat
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[quantity] => 1.00
[measure] => pound
[title_custom] => lump crabmeat,
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[method] => shell pieces removed
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[c007b328-59c2-a104-3136-b49f8bab28cf] => Array
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[title] => oil, canola
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[title] => cooking spray, 1/3 sec spray
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AIOLI:
-
1/2 cup fat-free mayonnaise
-
2 teaspoons fresh chives, chopped
-
2 teaspoons fresh parsley, chopped
-
2 teaspoons fresh lemon juice
-
1 garlic clove, minced
CRAB CAKES:
-
1/4 cup red bell pepper, finely chopped
-
1 tbsp fresh chives, chopped
-
1 tbsp fresh parsley, chopped
-
3 tablespoons reduced-fat mayonnaise
-
2 teaspoons Dijon mustard
-
2 teaspoons fresh lemon juice
-
1 tsp Worcestershire sauce
-
1/2 tsp black pepper, freshly ground
-
3/4 cup panko (Japanese breadcrumbs)
-
1 pound lump crabmeat, shell pieces removed
-
1 tsp canola oil
-
Cooking spray
Recipe Method
1. Preheat oven to 350 degrees.
2. To prepare aioli, combine first 5 ingredients in a small bowl; set aside.
3. 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.
4. 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 degrees for 6 minutes.
Yield: 6 serving size (serving size: 2 crab cakes and about 1 tablespoon aioli).
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