California-Style Crab Cakes

The secret to Californian crab cakes? Avocado Aioli!

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  • Makes: 5 servings
  • Serving Size: 2 crab cakes
  • Makes: 10 crab cakes
  • Prep: 30 mins
  • Bake: 20 mins 350°F

California-Style Crab Cakes

Directions

  1. Preheat oven to 350 degrees F. Lightly coat ten 2 1/2-inch muffin cups with cooking spray. Sprinkle 1/3 cup of the crushed crackers on the bottoms and sides of the prepared muffin cups.
  2. In a medium bowl combine the remaining 2/3 cup crushed crackers, the mayonnaise, milk, egg white, mustard, and Worcestershire sauce. Gently stir in crabmeat and roasted peppers. Divide mixture among the prepared muffin cups, lightly pressing mixture into cups.
  3. Bake about 20 minutes or until the temperature of the crab cakes reaches 160 degrees F.
  4. Divide arugula among five small plates. Using a narrow metal spatula, loosen edges of crab cakes from sides of muffin cups. Invert crab cakes onto arugula. Serve with Avocado Aioli Sauce.

From the Test Kitchen

Make-Ahead Directions:

Prepare crab cakes as directed through Step 2. Cover muffin cups and chill up to 24 hours. Prepare Avocado Aioli Sauce as directed; cover the surface with plastic wrap to prevent browning and chill up to 24 hours. To serve, bake crab cakes as directed in Step 3, allowing 1 to 2 minutes more baking time if necessary. Serve as directed.

Avocado Aioli Sauce

Directions

  1. Halve and seed avocado. Peel half of the avocado; save the remaining half for another use. Cut up the avocado half and place in a blender or small food processor. Add fat-free milk; finely shredded lemon peel; lemon juice; garlic; salt; and black pepper. Cover and blend or process until smooth. Makes about 1/2 cup.
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Nutrition Facts (California-Style Crab Cakes)

  • Per serving:
  • 257 kcal ,
  • 12 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 41 mg chol. ,
  • 1129 mg sodium ,
  • 19 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 18 g pro.
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