Mini Crab Cakes with Dijon Thyme Aioli
- 1 of 1 In a small bowl, combine mayonnaise, mustard, olive oil and thyme. Cover and refrigerate until ready to serve.
- 1 of 2 In a large bowl, combine crabmeat, bread crumbs, egg, lemon juice, mayonnaise, mustard, Old Bay and scallions. Gently mix. Form into 24 small patties, about 2 heaping tbsp each. Place on a large wax-paper-lined baking sheet and refrigerate 30 minutes.
- 2 of 2 In a large nonstick skillet, heat 2 tbsp of the oil over medium-high heat. Cook half the crab cakes 2 to 3 minutes per side, until nicely browned. Remove to a plate and repeat with remaining oil and crab cakes. Serve crab cakes with aioli.
Servings Per Recipe: 24
Per Serving: 4 g pro., 177 mg sodium, 74 kcal cal., 5 g Fat, total, 24 mg chol., 1 g sat. fat, 2 g carb., 0 g fiber