Mini Crab Cakes with Herbed Aioli

These were fabulous! Very light and fluffy. And healthy! The original recipe from Cooking Light called for lump crab meat, but at $40/lb at Whole Foods, I opted for claw meat and they came out just fine. You have to be really careful when turning them in the pan and transferring them to a baking sheet. The lack of egg in this recipe causes them to be very delicate. Next time I'll add an egg white for good measure. Also, I did not need the canola oil for the pan. Cooking spray did just fine.

Yields 7 servings (1 serving equals 2 cakes and 1 Tbsp of aioli)

WW info: 3 points per serving.