Crab Cakes with Lemon Aioli

Add a crisp green salad and dinner is ready with this recipe for Crab Cakes with Lemon Aioli!

• Calories: 215 Calories

Ingredients

• ½ cup sour cream
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• ½ teaspoon lemon zest
• 1 egg, lightly beaten
• 1 tablespoon fresh lemon juice
• ½ cup mayonnaise
• 2 tablespoons chopped fresh parsley
• 1 ½ teaspoons Old Bay Seasoning™
• ¼ cup red bell pepper, diced
• 2 teaspoons Dijon mustard
• ½ teaspoon ground coriander
• 1 teaspoon lemon pepper seasoning
• ⅓ cup green onions, chopped
• 1 (4 ounce) package Idahoan® Butter & Herb or Roasted Garlic Mashed Potatoes
• 1 tablespoon Italian parsley, coarsely chopped
• 16 ounces cooked crab meat*
• 1 cup panko (Japanese-style breading)
• 1 sprig Watercress leaves

Recipe Instructions

Step 1

Prepare mashed potatoes following package directions, set aside to cool.

Step 2

Preheat oven to 300 degrees F.

Step 3

In a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.

Step 4

Add crab meat and mix well.

Step 5

Blend in cooled potatoes until well distributed.

Step 6

Shape into 2-inch wide patties. Press panko breading onto both sides of each patty. In a large skillet, heat 1 teaspoon each of the butter and oil over medium heat.

Step 7

Add patties and cook for about 4 minutes on each side until golden and heated through.

Step 8

Transfer crab cakes to a baking sheet. Keep warm in oven.

Step 9

Repeat with the remaining butter, oil and patties.

Step 10

To make lemon aioli, combine all ingredients and mix well. Cover and chill. Can be made a day ahead.

Step 11

Serve warm on a bed of watercress with Lemon Aioli.