Garnish these miniature crab cakes with chives for a savory appetizer. Serve with lemon wedges.
Category: not set
Cuisine: not set
none AIOLI:
1/2 cup fat-free mayonnaise
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
2 teaspoons fresh lemon juice
1 none garlic clove minced
none 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
none Cooking spray
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