Panko-Crusted Crab Cake Bites With Roasted Pepper-Chive Aioli

READY IN: 40mins
WiGal
Recipe by wicked cook 46

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.

Top Review by CyndiCB

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!!

Ingredients Nutrition

Directions

  1. 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.
  2. Add crab and 1/4 cup panko; stir gently just to mix.
  3. Put remaining 1 cup panko in a shallow bowl.
  4. 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.
  5. 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.
  6. 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.
  7. For the Aioli.
  8. 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.

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