Crab Cakes with Roasted Red Pepper Aioli

Ingredients:

2 tbsp light margarine or butter

1 shallot, diced

2 celery ribs, diced

1 lb. (16 oz.) lump crabmeat

1/2 cup plain breadcrumbs, dried

1/3 cup fat-free mayonnaise

1 egg, beaten

2 tbsp roasted red peppers, diced

2 tbsp fresh lemon juice

1/2 tsp old bay seasoning

1/4 tsp paprika

Salt and pepper, to taste

1/3 cup plain breadcrumbs, dried

Roasted Red Pepper Aioli

1/4 cup roasted red peppers

1/4 cup fat free mayonnaise

1 garlic clove, minced

1 tsp lemon juice

Salt and pepper, to taste

Directions:

Heat  1 tbsp of margarine in a large sauté pan; add shallot and celery and cook until lightly browned.  Meanwhile, in a large mixing bowl combine the next 9 ingredients; add cooked shallot and celery.  Stir until completely combined.  Take mixture and create 12 equal sized crab cakes; coat each cake with breadcrumbs on both sides.  Place crab cakes in the freezer for 5 – 10 minutes (this allows them to set and the coating to stick properly).  Heat remaining margarine in sauté pan; cook crab cakes until browned on each side and warm all the way through.  To make the aioli, pulse all of the ingredients in a food processor until completely combined.  Serve over top of crab cakes.  Serve with lemon wedges if desired.  Serves 4.

7 Weight Watchers Points per serving (3 cakes per serving with 2 tbsp aioli).