Ingredients
1
teaspoon olive oil
1
stalk celery, finely chopped (1/4 cup)
4
medium green onions, finely chopped (1/4 cup)
1
clove garlic, finely chopped
1
small jalapeño chile, seeded, finely chopped
1/4
cup chopped drained roasted red bell peppers (from 7-oz jar)
1
tablespoon chopped fresh Italian (flat-leaf) parsley
1/4
teaspoon salt
1/2
lb tilapia fillets, cut into pieces
1
package (6 oz) refrigerated fresh lump crabmeat, drained, rinsed (1 cup)
1/2
cup Progresso™ panko crispy bread crumbs
1/4
cup fat-free egg product
Cooking spray
1/4
cup fat-free mayonnaise
2
tablespoons finely chopped drained roasted red bell peppers (from 7-oz jar)
1/4
teaspoon grated lemon peel
1 1/2
teaspoons fresh lemon juice
1
clove garlic, finely chopped
Mixed greens, if desired
Preparation
Heat oven to 400°F. Spray large cookie sheet with cooking spray.
In 10-inch skillet, heat oil over medium-high heat. Cook celery, onions, 1 clove garlic and the chile 3 minutes, stirring frequently, until celery is just tender. Remove from heat. Stir in 1/4 cup roasted peppers, the parsley and salt. Spoon into medium bowl.
In food processor, place tilapia pieces. Cover; process with on-and-off pulses until coarsely chopped. Place in bowl with celery mixture. Add crabmeat, bread crumbs and egg product; stir gently until combined. Shape mixture by 1/3 cupfuls into 8 patties, about 1/2 inch thick. Place on cookie sheet. Spray tops of patties with cooking spray.
Bake 18 to 20 minutes, turning once, until golden brown.
Meanwhile, in small bowl, mix all aioli ingredients. Serve tilapia-crab cakes on mixed greens with aioli.
