Petite Crab Cakes with Lemon Aioli
"When company is coming over on a moments notice, try making these scrumptious crab cakes to serve as your first course or as a smashing side dish. With a light aioli sauce, they taste so good your guests will want the recipe...."
INGREDIENTS
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For the Petite Crab Cakes:
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1 pound crabmeat
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1 large Wild Oats Organic egg
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1/4 cup mayonnaise
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1 tablespoon Wild Oats dijon mustard
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1/2 teaspoon worcestershire sauce
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1/8 teaspoon cayenne pepper
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1/8 teaspoon garlic powder
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1/8 teaspoon onion powder
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1/4 cup plain breadcrumbs
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1/2 bunch green onions, sliced 1/8 in.
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Lemon aioli, recipe below
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For the Lemon Aioli:
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1 cup mayonnaise
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2 tablespoon fresh lemon juice
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2 1/4 teaspoon paprika
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1 1/2 teaspoon worcestershire sauce
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1/4 teaspoon kosher salt
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1/4 teaspoon black pepper
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1/4 teaspoon granulated garlic
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