Crab Cakes with Wicked Aioli
Ingredients:
1 teaspoon Dill Weed
1 teaspoon Parsley Flakes
1/8 teaspoon Cayenne Pepper
1 package Wicked Aioli Sauce Mix
12 ounces crab meat
2 tablespoons + 1/2 cup mayonnaise, divided
1 1/4 cups Greek yogurt, divided
1/4 cup red bell pepper
2 green onions, thinly sliced
Juice and zest of 1 lemon
1 egg
salt and pepper, to taste
1 cup Panko bread crumbs, divided
2 teaspoons olive oil
lemon wedges, for serving
Directions:
1. Place crab meat in a large bowl. In a medium-size bowl, combine mayonnaise, 1/4 cup yogurt, bell pepper, green onions, lemon zest and juice, dill weed, parsley, cayenne, egg, salt and pepper. Stir until well mixed. Add 1/2 cup bread crumbs to the wet ingredients and stir until well mixed. 2. Gently fold the wet ingredients into the crab meat, being careful not to break up the crab meat too much. 3. Using a 1/4-cup measuring cup, scoop the mixture onto a cookie sheet. Gently shape each crab cake into a disk. Refrigerate for at least 30 minutes. 4. While the crab cake mixture refrigerates, make the wicked aioli sauce. Mix contents of packet with remaining 1/2 cup mayonnaise and remaining 1 cup Greek yogurt. Refrigerate for 30 minutes. 5. Place remaining 1/2 cup bread crumbs on a plate. Dip each side of each crab cake into the crumbs carefully because the crab will break and crumble easily. 6. In a flat skillet over medium heat, spread oil around the pan. Fry crab cakes on each side for 3 to 4 minutes. Serve hot with lemon wedges and dollop of wicked aioli.
