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Brueck's Mini Spicy Crab Cakes with Lemon Aioli

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Make these. Just make them. They're fast and easy.

Ingredients

Lemon Aioli
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon soy sauce
  • 1 teaspoon finely chopped garlic

Crab Cakes
  • 1 lb refrigerated pasteurized lump crabmeat, cleaned
  • 1 cup Progresso™ plain panko crispy bread crumbs
  • 1/4 cup mayonnaise
  • 2 green onions, thinly sliced, whites and greens separated
  • 5 teaspoons chile garlic sauce
  • 2 eggs, beaten
  • 2 tablespoons olive oil

Instructions
  1. In small bowl, mix Lemon Aioli ingredients. Cover and refrigerate until serving.
  2. In large bowl, mix crabmeat, bread crumbs, 1/4 cup mayonnaise, the green onion whites, chile garlic sauce and eggs. 
  3. Using a heaping tablespoon of mixture for each, shape into 24 (1 1/2-inch) patties, about 3/4 inch thick. 
  4. Cover and refrigerate at least 10 minutes but no longer than 4 hours.
  5. In 12-inch nonstick skillet, heat oil over medium heat until hot. 
  6. Add patties; cook 3 to 4 minutes on each side or until golden brown and thoroughly cooked (165°F). 
  7. Drain on paper towels. 
  8. Top crab cakes with green onion greens; serve with sauce.

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