Simple and Elegant Crab Cakes With Aioli

Serves 8 as appetizer, 4 as main course - these are truly delish!

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 2⁄3 cup mayonnaise
• 1⁄3 cup sour cream
• 2  tablespoons Dijon mustard
• 1  small red onion, minced
• 1⁄2 large  red pepper, minced
• 1  egg, slightly beaten
•  kosher  salt & freshly ground black pepper
• 2  lbs lump crabmeat, picked over to remove bits of shell and cartilage
• 1  cup mayonnaise
• 4  garlic cloves, minced
• 2  tablespoons  minced fresh parsley

Directions

1. To make Aioli:.
2. Combine 1 cup mayonnaise with 4 minced cloves garlic and ½ t salt,
3. let stand while cakes are prepared.
4. The Cakes:.
5. Preheat over to 400, and spray sheet pan with cooking spray.
6. In a mixing bowl, combine the mayonnaise, sour cream, mustard, onion, red pepper, egg and salt and pepper. Fold in the crab meat gently with rubber spatula, until just combined.
7. Gently form mixture into 16 mini-cakes, 1 inch thick.
8. Place formed cakes on sheet pan. Bake cakes for 15 minutes, or until lightly golden.
9. Run a spatula under them after 7-8 minutes to make sure they are not sticking.
10. When cakes are golden, place under preheated broiler 2-3 minutes or until they are lightly browned on top.
11. Remove from broiler and let stand for 5 minutes.
12. To serve:
13. Spread 1 T of aioli under each cake. Top cakes with 1 t aioli and sprinkle with fresh, minced parsley. Serve with lemon wedges.