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!!
- 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
Directions See How It's Made
- 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.