Mini Crab Cakes with Herbed Aioli

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon canola oil 
• 2 teaspoons dijon mustard 
• 0.5 cup mayonnaise fat-free
• 1 tablespoon chives fresh chopped
• 2 teaspoons chives fresh chopped
• 1 tablespoon parsley fresh chopped
• 2 teaspoons parsley fresh chopped
• 1  garlic clove minced
• 2 teaspoons juice of lemon fresh
• 3 tablespoons mayonnaise reduced-fat
• 1 pound lump crab meat 
• 0.8 cup panko bread crumbs (Japanese breadcrumbs)
• 0.3 cup bell pepper red finely chopped
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 35
2. To prepare aioli, combine first 5 ingredients in a small bowl; set aside.
3. To prepare crab cakes, combine bell pepper and next 7 ingredients (through black pepper) in a large bowl; stir well with a whisk.
4. Add panko and crabmeat; toss gently. Divide the crab mixture into 12 equal portions, shaping each into a 1-inch-thick patty.
5. Heat oil in a large ovenproof skillet coated with cooking spray over medium-high heat.
6. Add patties; cook 2 minutes. Carefully turn patties over.
7. Place pan in oven; bake at 350 for 6 minutes.