Thursday, October 14, 2010

Crab Cakes with Herbed Aioli

We love crab cakes and these were really good.  I baked them in the oven instead of frying them like the recipe calls you to do.  It was a mistake. The second day, I fried one that I had left-over and it was much better.  I used wheat germ instead of the panko breadcrumbs and really liked it. I had a weight-watchers recipe that used them. Much healther option.

Printable Recipe:
Ingredients: Aioli Sauce
1/2 cup fat-free mayonnaise
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
2 teaspoons fresh lemon juice
1 garlic clove, smashed with the back of your knife with a little salt
Crab Cakes:
1/4 cup finely chopped red bell pepper
1 tablespoon fresh chopped chives
1 tablespoon chopped fresh parsley
3 tablespoons reduced-fat mayonnaise
2 teaspoons dijon mustard
2 teaspoons fresh lemon juice
zest of 1 lemon
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
Preheat oven to 350 degrees
Prepare aioli by combining first 5 ingredients in a small bowl; set aside
Prepare crab cakes by combining 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 equal portions into a 1" patty. Heat oil in a large ovenproof skillet coated with cooking spray over medium-hjigh heat. Add patties; cook 2 minutes. Carefully turn patties over. Place the pan in the oven; bake at 350 degrees for 6 minutes. Top with aioli sauce and enjoy.

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