Mini Crab Cakes With Herbed Aioli

• AIOLI:
• 1/2 cup fat-free mayonnaise
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 2 teaspoons fresh lemon juice
• 1 garlic clove, minced
• CRAB CAKES:
• 1/4 cup finely chopped red bell pepper
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 3 tablespoons reduced-fat mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup panko (Japanese breadcrumbs)
• 1 pound lump crabmeat, shell pieces removed
• 1 teaspoon canola oil
• Cooking spray

1. Preheat oven to 350u0b0.
2. To prepare aioli, combine first 5 ingredients in a small bowl; set aside.
3. To prepare crab cakes, combine bell pepper and next 7 ingredients (through black pepper) in a large bowl; stir well with a whisk. Add panko and crabmeat; toss gently. Divide the crab mixture into 12 equal portions, shaping each into a 1-inch-thick patty.
4. Heat oil in a large ovenproof skillet coated with cooking spray over medium-high heat. Add patties; cook 2 minutes. Carefully turn patties over. Place pan in oven; bake at 350u0b0 for 6 minutes.

aioli, mayonnaise, fresh chives, parsley, lemon juice, garlic, red bell pepper, fresh chives, parsley, mayonnaise, mustard, lemon juice, worcestershire sauce, freshly ground black pepper, lump crabmeat, canola oil, cooking spray

Taken from www.myrecipes.com/recipe/mini-crab-cakes-with-herbed-aioli (may not work)