
Mini Crab Cakes w/ Cilantro-Lime Aioli

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Mini crab cakes with a crunchy pank crust w/ cilantro-lime aioli & yogurt sauce.
ingredients
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serves: 36
8 ounces cream cheese
3/4 cup Parmesan cheese
1 egg
1/4 cup Fage yogurt
2 teaspoons dijon mustard
1/2 teaspoon sriracha
1 1/2 teaspoons grated lemon zest
4 teaspoons + 2 tablespoons fresh chives, chopped, separated
1 teaspoon salt
1/2 teaspoon chile powder
1 teaspoon jerk seasoning
7 ounces lump or claw crab meat, picked through for shells & coarsely shredded
1/4 cup + 1 cup panko bread crumbs, divided
1/4 cup unsalted butter, melted
for the Cilantro-Lime Aioli:
1 egg yolk, room temperature
2 lime (juice)
1 1/2 teaspoons dijon mustard
3 ounces fage yogurt
1/3 cup canola oil
3 tablespoons olive oil
3 cloves garlic
3/4 cup cilantro leaves, stems removed
pieces Fresh chives, cut into 1″
Servings Per Recipe: 36
Amount per Serving
Calories: 85
- Total Fat: 7.6 g
- Saturated Fat: 2.8 g
- Trans Fat: 0.1 g
- Cholesterol: 26.3 mg
- Sodium: 149.4 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.2 g
- Sugars: 0.5 g
- Protein: 3 g
preparation

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