Mini Crab Cakes
We are partial to the red pepper Aioli, but tartar sauce will work.

Servings: 8 (3 each serving)

12 ounces shelled cooked crab
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup low fat mayonnaise (we used Hellmann's®)
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko bread crumbs

Roasted Pepper Aioli
1/3 cup low fat mayonnaise (we used Hellmann's®)
1/4 cup chopped drained canned roasted red peppers
2 teaspoons lemon juice
1 teaspoon minced garlic

1. In a small bowl, mix Aioli ingredients. Cover and chill. Makes 1/2 cup

2. Sort through crab and discard any bits of shell.

3. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.

4. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12 x 17 inch baking pan.

5. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper Aioli onto each cake. Serve hot.

COOKS NOTE: You can make the aioli up to 2 days ahead and the crab cakes can be made steps 2, 3 and 4 for up to 3 to 4 hours ahead; in either case, cover and chill.

Per Serving: 106 Calories; 3g Fat (22.7% calories from fat); trace Saturated Fat; 11g Protein; 10g Carbohydrate; trace Dietary Fiber; 64mg Cholesterol; 349mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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