Maryland-Style Crab Cakes With Lemon Aioli
|Serving Size||½ of recipe|
|Total Fat||22 g|
|Saturated Fat||2.5 g|
|Total Carbohydrate||10 g|
|Dietary Fiber||1 g|
|Cooked lump crabmeat||8 ounces|
|Yellow bell pepper, diced into ¼-inch squares||½|
|Old Bay seasoning||1 teaspoon|
|Reduced-fat mayonnaise||2 + 2 tablespoons|
|Canola oil||1½ tablespoons|
|Fresh lemon juice||1 teaspoon|
|Zest of ½ lemon (grated lemon peel)|
- Prepare aioli by combining 2 tablespoons mayonnaise, lemon juice, and zest until smooth. Set aside.
- In a large bowl, stir together, crab, bell pepper, breadcrumbs, Old Bay, and 2 tablespoons reduced-fat mayonnaise. With a large spoon or ice-cream scoop, scoop crab mixture into 4 portions, roll into compact balls, and pat until about ¾-inch thick.
- Heat oil in a large skillet over medium-high heat. (Make sure the oil is heated before adding crab cakes.) Add crab cakes and cook 2-4 minutes per side, until golden brown, taking care that the cakes do not fall apart when flipping. Top cakes with aioli and serve.
3 very lean meats; 3 fats; 0.5 vegetable; 0.5 starch
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