Recipe
Hoki Fillets with Lime Mayo
What you need
| 1/2 | cup mayonnaise |
| 1 | egg |
| 2 | tablespoons chopped fresh chives |
| 1 | teaspoon Worcestershire sauce |
| 1 | teaspoon Dijon mustard |
| 1 1/2 | teaspoons Old Bay seafood seasoning |
| 1 | teaspoon fresh lemon juice |
| 2 | containers (8 oz each) refrigerated pasteurized lump crabmeat, cleaned |
| 2/3 | cup Progresso™ plain panko crispy bread crumbs |
25
14
4
What to do
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
- Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
- Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.