Petite Crab Cakes with Lemon Aioli

Serves 10

When company is coming over on a moment's notice, try making these scrumptious crab cakes to serve as your first course or as a smashing side dish. With a light lemon aioli sauce, they taste so good your guests will want the recipe.

ingredients

  • 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 to 1/8 inch
  • For the Lemon Aioli:
  • 1 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 1/4 teaspoons paprika
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon granulated garlic

directions

FOR THE PETITE CRAB CAKES:

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.

FOR THE LEMON AIOLI:

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.

RecID 8574

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.