Impossibly Easy Mini Crab Cake Pies

Ingredients

• 6 oz crabmeat flaked drained canned
• 2  eggs 
• 0.5 cup bell pepper green chopped
• 1 tablespoon juice of lemon fresh
• 0.5 cup mayonnaise 
• 0.5 cup milk 
• 0.5 cup onion chopped
• 0.5 cup bell pepper red chopped
• 0.5 teaspoon seafood seasoning 
• 4 oz mozzarella cheese shredded
• 1 tablespoon vegetable oil 
• 0.5 cup frangelico 
• 0.5 cup frangelico 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• toothpicks
• muffin liners

Directions

1. Heat oven to 375F. Spray 12 regular-size muffin cups with cooking spray.
2. In small bowl, mix crabmeat and 1/2 teaspoon seafood seasoning; set aside. In 10-inch skillet, heat oil over medium-high heat until hot. Cook onion and bell peppers in oil 4 minutes, stirring frequently.
3. Add crabmeat mixture, stirring until mixture is heated through. Cool 5 minutes; stir in cheese.
4. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup crab mixture. Spoon 1 tablespoon baking mixture onto crab mixture in each muffin cup.
5. Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer.
6. While crab cake pies are cooling, in medium bowl, mix aioli ingredients.
7. Serve each mini pie topped with generous tablespoonful of aioli.