Crab Cakes with Lemon Aioli

Crab Cakes with Lemon Aioli

1

"Add a crisp green salad and dinner is ready with this recipe for Crab Cakes with Lemon Aioli!"
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Ingredients

servings 215 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Prepare mashed potatoes following package directions, set aside to cool.
  2. Preheat oven to 300 degrees F.
  3. In a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.
  4. Add crab meat and mix well.
  5. Blend in cooled potatoes until well distributed.
  6. Shape into 2-inch wide patties. Press panko breading onto both sides of each patty. In a large skillet, heat 1 teaspoon each of the butter and oil over medium heat.
  7. Add patties and cook for about 4 minutes on each side until golden and heated through.
  8. Transfer crab cakes to a baking sheet. Keep warm in oven.
  9. Repeat with the remaining butter, oil and patties.
  10. To make lemon aioli, combine all ingredients and mix well. Cover and chill. Can be made a day ahead.
  11. Serve warm on a bed of watercress with Lemon Aioli.

Footnotes

  • ** Instead of 16 oz. cooked crab meat, you can substitute three 6 oz cans lump crabmeat, drained and cartilage removed.

Reviews

1

I thought potatoes in crab cakes would be an interesting twist, but they didn't turn out to be a great choice. The potatoes overpowered the crab and gave the cakes a mushy, mealy texture, but t...