Mini Crab Cakes With Fresh Herbs & Aioli
From DetroitTokyo 13 years ago
- 15min to make
- Serves 4
My first attempt at crab cakes turned out very well. I hope you enjoy!
Ingredients
crab cakes
- 1/2 lb crab meat, picked over for shells (cooked) shopping list
- 1/2 cup panko bread crumbs shopping list
- 1/4 tsp pepper shopping list
- 1/2 tsp worcestershire sauce shopping list
- 1/2 tsp lemon juice shopping list
- 1 tsp Dijon mustard shopping list
- 1 1/2 tbsp mayonnaise shopping list
- 1 tbsp fresh herbs, roughly chopped (I used dill & cilantro) shopping list
- 1 tbsp oil shopping list
Aioli
- 1/2 cup mayonnaise shopping list
- 2 tsp lemon juice shopping list
- 1 tbsp fresh herbs, roughly chopped (I used dill & cilantro) shopping list
- 2 garlic cloves, minced shopping list
How to make it
Crab Cakes
- Preheat oven to 350F. Prepare a baking dish with cooking spray.
- Combine last 6 ingredients and stir well with a whisk. Add crab meat & 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 oven for about 6 minutes.
Aioli
- Combine all ingredients & mix thoroughly.
- Serve crab cakes with a dollop of aioli on top or on the side.
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