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
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.