Mini Spicy Crab Cakes with Lemon Aioli

Mini Spicy Crab Cakes with Lemon Aioli
Found https://www.tablespoon.com/recipes/mini-spicy-crab-cakes-with-lemon-aioli/965e0973-8748-443f-a5df-b55b39ef53be

Prep 40 MIN
Total 50 MIN
Servings 24

These cute crab cakes’ small shape makes them easy to turn in the pan – but it also makes them easy to eat at a party!

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 SAVE $
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

Steps
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. Using a heaping tablespoon of mixture for each, shape into 24 (1 1/2-inch) patties, about 3/4 inch thick. Cover and refrigerate at least 10 minutes but no longer than 4 hours.
3 In 12-inch nonstick skillet, heat oil over medium heat until hot. Add patties; cook 3 to 4 minutes on each side or until golden brown and thoroughly cooked (165°F). Drain on paper towels. Top crab cakes with green onion greens; serve with sauce.