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Petite Crab Cakes with Lemon Aioli

Source: Wild Oats Natural Marketplace
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Rating: 5   Reviews: 1 See Reviews
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  Serves 10
When company is coming over on a moments notice, try making these scrumptious crab cakes to serve as your first course or as a smashing side dish. With a light aioli sauce, they taste so good your guests will want the recipe.
For the Petite Crab Cakes:
1 pound crabmeat
1 large Wild Oats Organic egg
1/4 cup mayonnaise
1 tablespoon Wild Oats dijon mustard
1/2 teaspoon worcestershire sauce
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 cup plain breadcrumbs
1/2 bunch green onions, sliced 1/8 in.
Lemon aioli, recipe below
For the Lemon Aioli:
1 cup mayonnaise
2 tablespoon fresh lemon juice
2 1/4 teaspoon paprika
1 1/2 teaspoon worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon granulated garlic
Petite Crab Cakes with Lemon Aioli Recipe at
Spread the crabmeat onto a sheet pan and examine closely for shell fragments.

Mix the remaining ingredients in a bowl, then add the crabmeat and mix thoroughly.

Separate the crab mixture into 20 portions and form into a crab cake shape. Place onto a parchment paper lined sheet pan or pie tin. Wrap loosely with plastic wrap and refrigerate until ready to bake.

To heat, place pan of crab cakes into a preheated 350 degrees F. oven and allow to cook for approximately 6 to 8 minutes or until light golden brown and hot throughout.

Combine all ingredients in a mixing bowl and stir to combine. Serve chilled with petite crab cakes. Yields 1 cup.

Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Rating: 5
by: Allison, CA Reviewed: 08/03/2012
We loved them!
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