Crab Cakes with Lemon Aioli

Ingredients

• 1 (4 ounce) package Idahoan(R) 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(TM)
• 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

Directions

1. Prepare mashed potatoes following package directions, set aside to cool.
2. Preheat oven to 300 degrees F.
3. In a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.
4. Add crab meat and mix well.
5. Blend in cooled potatoes until well distributed.
6. Shape into 2-inch wide patties. Press panko breading onto both sides of each patty. In a large skillet, heat 1 teaspoon each of the butter and oil over medium heat.
7. Add patties and cook for about 4 minutes on each side until golden and heated through.
8. Transfer crab cakes to a baking sheet. Keep warm in oven.
9. Repeat with the remaining butter, oil and patties.
10. To make lemon aioli, combine all ingredients and mix well. Cover and chill. Can be made a day ahead.
11. Serve warm on a bed of watercress with Lemon Aioli.

Source: Allrecipes.com