Petite Crab Cakes with Lemon Aioli Recipe

RECIPE INGREDIENTS


For the Petite Crab Cakes:

1 pound crabmeat

1 large Wild Oats Organic Egg

1/4 cup mayonnaise

1 tablespoon Wild Oats Dijon Mustard

1/2 teaspoon Worcestershire sauce

1/8 teaspoon cayenne pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/4 cup plain breadcrumbs

1/2 bunch green onions, sliced 1/8 in.

Lemon aioli, recipe below



For the Lemon Aioli:

1 cup mayonnaise

2 tablespoon fresh lemon juice

2 1/4 teaspoon paprika

1 1/2 teaspoon worcestershire sauce

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon granulated garlic



RECIPE METHOD


FOR THE PETITE CRAB CAKES:
Spread the crabmeat onto a sheet pan and examine closely for shell fragments.


Mix the remaining ingredients in a bowl, then add the crabmeat and mix thoroughly.


Separate the crab mixture into 20 portions and form into a crab cake shape. Place onto a parchment paper lined sheet pan or pie tin. Wrap loosely with plastic wrap and refrigerate until ready to bake.


To heat, place pan of crab cakes into a preheated 350 degrees F. oven and allow to cook for approximately 6 to 8 minutes or until light golden brown and hot throughout.


FOR THE LEMON AIOLI:
Combine all ingredients in a mixing bowl and stir to combine. Serve chilled with petite crab cakes. Yields 1 cup.





Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.