This is from Sunset. Have not made it yet just posting for safe keeping The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores. You can make the aioli up to 2 days ahead and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill.
- 12 ounces shelled cooked crabmeat
- 1⁄4 cup finely diced celery
- 1⁄4 cup minced fresh chives
- 1⁄4 cup mayonnaise
- 1 large egg
- 2 teaspoons Dijon mustard
- 1⁄4 teaspoon hot sauce
- 1 1⁄4 cups panko breadcrumbs (see notes) or 1 1⁄4 cups fine dry breadcrumbs
Roasted Pepper-Chive Aioli
- 1⁄3 cup mayonnaise
- 1⁄4 cup chopped drained canned roasted red pepper
- minced fresh chives
- 2 teaspoons lemon juice
- 1 teaspoon minced garlic
- fresh chives, rinsed and cut into 1-inch lengths
- Sort through crab and discard any bits of shell. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork.
- Add crab and 1/4 cup panko; stir gently just to mix.
- Put remaining 1 cup panko in a shallow bowl.
- Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere.
- Place cakes slightly apart in an oiled 12- by 17-inch baking pan. Bake in a 475°F regular or convection oven until golden brown, 15 to 18 minutes.
- With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
- For the Aioli.
- In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic.
Your recipe for the Aioli sauce was FANTASTIC! My husband loved it. I actually made these into larger patties to make it a dinner for us. It turned out great! Thanks for the recipe!!
DH had gone crabbing and we had a nice bit of left-over steamed crab meat -- almost 16 ounces. Had a container of mustard panko, so used 1/4 c in the mix, and plain panko to coat. had to use dried chives -- about 1 TBsp. Added about 1/4 c. chopped scallions. Just a few dashes of hot sauce. It was really too wet to form a "cake", so scooped about 1/4 cup of crab mixture and patted the panko around it --made about 10 . Placed in the refrigerator for about 2 hours, hoping the crumbs would absorb some of the liquid -- not much !! Baked 15 minutes. I had a stuffy head, so didn't prepare the aioli, but am sure that would be tasty as well as visually appealing. DH was most taken, and spent time and taste, thinking of other possibilities -- such as if using canned crab meat, which is not seasoned as our steamed meat was, it would require some Old Bay (or other seafood seasoning). The addition of the mustard gave the "puffs" a nice tang. We will keep this recipe for guests in the future. Thanks for sharing, wicked cook.
Very good-both the crab and the sauce! Like the idea that it can be prepared between other activities. Used canned crab but did soak it in ice water for 10 minutes first, then drained and very thoroughly dried. I was unable to buy Panko so bought Tempo instead-a Swedish meatball bread crumb. I did cut the celery small but it was definitely still crisp after 20 minutes in oven-probably should have cut it even smaller. I prefer the baking technique here over frying that I have seen in other recipes. Made half a recipe for the two of us, and served it with noodles and steamed broccoli. This would be very good on a toasted bun. Did modify the sauce slightly by using half mayo and half nonfat yogurt-otherwise made as posted. Made for 123 Hit Wonders. Thanks wicked for posting.