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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Panko-Crusted Crab Cakes with Roasted Pepper-Chive Mayo

Source: dLife

Bite-sized crab cakes coated with panko and topped with a roasted pepper-chive mayonnaise.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	64.3

Total Carbs	1.1 g

Dietary Fiber	0.2 g

Sugars	0.4 g

Total Fat	4.9 g

Saturated Fat	0.6 g

Unsaturated Fat	0.0 g

Potassium	58.6 mg

Protein	3.9 g

Sodium	109.0 mg

Dietary Exchanges 4.9 Fat, 0.0 Vegetables, 0.0 Fruits, 0.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

12.0
12 oz cooked crab 0.25
0 1/4 cup fresh chopped celery 0.25
0 1/4 cup fresh chives 0.25
0 1/4 cup mayonnaise 1.0
1 each Eggs, large, raw 2.0
2 tsp dijon mustard 0.25
0 1/4 tsp hot pepper sauce 1.25
1 1/4 cup whole wheat panko breadcrumbs 1.0
1 tbsp fresh chives 0.3333
0.3333 cup mayonnaise 2.0
2 oz roasted red peppers with brine 1.0
1 tbsp fresh chives 2.0
2 tsp fresh lemon juice 1.0
1 tsp minced garlic

Directions

Preheat oven to 475 dgrees F.
Pick through crab to find and throw away shells.
Add celery, chives, mayonnaise, egg, mustard, and hot sauce to a large bowl. Combine with a fork.
Mix in crab and 1/4 cup bread crumbs (or panko).
Place the rest of the bread crumbs/panko in a shallow bowl.
Form crab mixture into 24 patties.
Coat each cake with bread crumbs/panko on all sides.
Lay cakes in an oiled baking pan.
Bake in oven 15 to 18 minutes or until golden brown.
When finished, move crab cakes to a serving platter.
Top with chives and serve with Roasted Pepper Chive Aioli
Roasted Pepper Chive Aioli: In a small bowl, combine 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.