Grade "A" Seafood

Mini Crab Cakes with Herbed Aioli...

Aioli:

1/2 cup fat-free mayonnaise
2 tsp. chopped fresh chives
2 tsp. chopped fresh parsley
2 tsp. fresh lemon juice
1 garlic clove, minced

Crab Cakes:

1/4 cup finely chopped red bell pepper
1 T chopped fresh chives
1 T chopped fresh parsley
3 T reduced-fat mayonnaise
2 tsp. Dijon mustard
2 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper
3/4 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, shell pieces removed
1 teaspoon canola oil
Cooking spray

Preheat oven to 350. To prepare aioli, combine first 5 ingredients in a small bowl; set aside. To prepare crab cakes, combine bell pepper and next 7 ingredients (through black pepper) in a large bowl; stire well with a whisk. Add panko and crabmeat, and toss gently. Divide crab mixture into 12 equal portions, shaping each into a 1-inch thick patty. Heat oil in a large ovenproof skillet coated with cooking spray over medium-high heat. Add patties; cook 2 minutes. Carefully turn patties over. Place pan in oven; bake at 350 for 6 minutes.