Mini Crab Cakes with Citrus Aioli

Mini Crab Cakes with Citrus Aioli

Mini Crab Cakes with Citrus Aioli Ingredients:
2 1/2 cups cleaned crab meat - (from 2 cooked crab)
1/2 cup panko or bread crumbs
1 egg - whisked
1/4 cup mayonnaise
2 scallions - minced
1/4 cup cilantro - chopped
1/4 cup parsley - chopped
1 tablespoons mint - chopped
1 tablespoon lemon zest
1 tablespoon lemon juice - fresh
1/2 teaspoon old bay seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon salt and freshly ground pepper

Citrus Aioli
1/2 cup mayonnaise (preferably homemade)
1/4 teaspoon orange zest
1/2 teaspoon lemon zest
1 teaspoon mint chiffonade
1 teaspoon lemon juice
Combine all ingredients in bowl and reserve in refrigerator until ready to serve.

Combine all ingredients in large bowl except crab meat. Mix all ingredients, then gently stir in crabmeat. Shape mixture into 3/4 in. round cakes and place on tray - should make 12-14. In heavy skillet, heat 2 tablespoons olive oil then add the cakes - cook until brown about 3-4 minutes and turn cook another 3-4 minutes. Place on warm serving tray and continue to cook all cakes. Serve immediately with citrus aioli.

Serve with:
Kunde Family Winery Chardonnay