crab cakes with lemon aioli

Ingredients

• Servings: 10
• 1 (4 ounce) package idahoan® butter & herb or roasted garlic mashed potatoes
• 1 egg, lightly beaten
• 1/3 cup green onions, chopped
• 1/4 cup red bell pepper, diced
• 1 tablespoon italian parsley, coarsely chopped
• 2 teaspoons dijon mustard
• 1 1/2 teaspoons old bay seasoning™
• 1 teaspoon lemon pepper seasoning
• 16 ounces cooked crab meat*
• 1 cup panko (japanese-style breading)
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• watercress leaves (optional)
• lemon aioli:
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon ground coriander

Recipe

• prepare mashed potatoes following package directions, set aside to cool.
• preheat oven to 300 degrees f.
• in a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.
• add crab meat and mix well.
• blend in cooled potatoes until well distributed.
• shape into 2-inch wide patties. press panko breading both sides of each patty. in a large skillet, heat 1 teaspoon each of the butter and oil over medium heat.
• add patties and cook for about 4 minutes on each side until golden and heated through.
• transfer crab cakes to a baking sheet. keep warm in oven.
• repeat with the remaining butter, oil and patties.
• to make lemon aioli, combine all ingredients and mix well. cover and chill. can be made a day ahead.
• serve warm on a bed of watercress with lemon aioli.