Recipe

Panko-crusted Crab Cake Bites With Roasted Pepper-chive Aioli Recipe

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Ingredients

Directions

Step #1 Sort through crab & discard any bits of shell.
Step #2 In a large bowl, mix celery, egg, minced chives, mustard, mayonnaise, & hot sauce; mix well with a fork.
Step #3 Add crab & 1/4 c panko; stir carefully just to mix.
Step #4 Put remaining 1 c panko in a shallow bowl.
Step #5 Shape crab mixture into 24 cakes, each about 2 inches wide & 1/2 inch thick.
Step #6 Turn each cake in panko to coat on all sides, pressing carefully to make crumbs adhere.
Step #7 Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
Step #8 Bake in a 475° regular or convection oven until golden brown, 15 to 18 mins.
Step #9 With a spatula, transfer crab cakes to a platter.
Step #10 Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake.
Step #11 Garnish platter with fresh chives.
Step #12 Serve hot.
Step #13 Roasted Pepper-Chive Aioli.
Step #14 In a small bowl, mix 1/3 c mayonnaise, 1 tbsp minced fresh chives, 1/4 c sliced drained canned roasted red peppers, 2 tsps lemon juice, & 1 tsp minced garlic.
Step #15 Makes about 1/2 c.
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