The Pioneer Woman Tasty Kitchen
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Mini Crab Cakes with Fresh Herbs & Aioli

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Level: Easy

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Description

My first attempt at crab cakes turned out very well. I hope you enjoy!

Ingredients

  • FOR THE CRAB CAKES:
  • 1-½ Tablespoon Mayonnaise
  • 1 Tablespoon Roughly Chopped Fresh Herbs (I Used Dill And Cilantro)
  • 1 teaspoon Dijon Mustard
  • ½ teaspoons Worcestershire Sauce
  • ½ teaspoons Lemon Juice
  • ¼ teaspoons Pepper
  • ½ pounds Crab Meat, Picked Over For Shells (cooked)
  • ½ cups Panko Bread Crumbs
  • 1 Tablespoon Oil
  • FOR THE AIOLI:
  • ½ cups Mayonnaise
  • 1 Tablespoon Roughly Chopped Fresh Herbs (I Used Dill And Cilantro)
  • 2 cloves Garlic, Minced
  • 2 teaspoons Lemon Juice

Preparation

For the crab cakes:

Preheat oven to 350ºF. Prepare a baking dish with cooking spray.

Combine mayonnaise, herbs, mustard, Worcestershire, lemon juice, and pepper; stir well with a whisk. Add crab meat and panko and toss gently. Divide into 8 equal portions, shaping each into a 1-inch thick patty.

Heat oil over medium heat. Add patties. Cook on each side for 2 minutes.

Transfer to baking dish and finish off in the oven for about 6 minutes.

For the aioli:

Combine all ingredients and mix thoroughly.

Serve crab cakes with a dollop of aioli on top or on the side.

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