Mini Crab Cakes with Aioli

You will not believe how easy this recipe is. If you love crab cakes but are not sure if you can make them- look no further.

Seriously.

These are more like little pies than traditional crab cakes, but your taste buds won’t know the difference, and the best part is these are baked, not fried. Whip up a little aioli on the side and you’ve got something pretty special.

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Mini Crab Cakes

2 (6 oz) cans crabmeat, drained and flaked

1/2 tsp seafood seasoning

1/2 cup onion

1/2 cup red bell pepper

1/2 cup green bell pepper

1 cup shredded mozzarella cheese

1/2 cup Bisquick

1/2 cup milk

2 eggs

Aioli

(combine the following ingredients)

1/2 cup mayonnaise

1/2 tsp seafood seasoning

1 T lemon juice

cheesecake, whiskey chicken 007

In food processor, chop up onion and bell peppers. If you aren’t using a food processor, chop up vegetables finely and do a quick sweat in 1 T EVOO in skillet over medium-high heat; about 4 minutes.

In large bowl, combine all ingredients and mix well.

Spray muffin tins (or use liners- super easy!) and spoon mixture into each cup. *Makes 12 crab cakes.

Bake at 375* (preheated) for 30 minutes or until golden brown. Remove pies from pan and cool on wire rack.

Prepare the aioli while the crab cakes are baking and store in refrigerator.

*This recipe is a sinch to double. Use foil cupcake liners for easy clean up.

weekend-potluck-buttong

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