Cooked - Mini Spicy Crab Cakes With Lemon Aioli

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Mini Spicy Crab Cakes With Lemon Aioli

24.0

½ cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon soy sauce

1 teaspoon finely chopped garlic

1 lb refrigerated pasteurized lump crabmeat, cleaned

1 cup Progresso™ plain panko crispy bread crumbs

¼ cup mayonnaise

2 green onions, thinly sliced, whites and greens separated

5 teaspoons chile garlic sauce

2 eggs, beaten

2 tablespoons olive oil

In small bowl, mix Lemon Aioli ingredients. Cover and refrigerate until serving.
In large bowl, mix crabmeat, bread crumbs, ¼ cup mayonnaise, the green onion whites, chile garlic sauce and eggs. Using a heaping tablespoon of mixture for each, shape into 24 (1 ½-inch) patties, about ¾ inch thick. Cover and refrigerate at least 10 minutes but no longer than 4 hours.
In 12-inch nonstick skillet, heat oil over medium heat until hot. Add patties; cook 3 to 4 minutes on each side or until golden brown and thoroughly cooked (165°F). Drain on paper towels. Top crab cakes with green onion greens; serve with sauce.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥟Appetizer

Cuisine🇺🇸American

Occasions🤝Gathering🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 111 weeks ago

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