Panko Crusted Crab Cake Bites with Roasted Pepper Chive Aioli

By á-2908

These Panko Crusted Crab Cake Bites with Roasted Pepper Chive Aioli will be awesome for your next party. They'll disappear fast so make plenty!

Ingredients

• 12 ounces shelled cooked crab
• 1/4 cup celery, finely diced
• 1/4 cup fresh chives, minced
• 1/4 cup mayonnaise
• 1 large egg
• 2 teaspoons Dijon mustard
• 1/4 teaspoon hot sauce
• 1 1/4 cups panko or fine dried bread crumbs
• Fresh chives, rinsed and cut into 1-inch lengths

Preparation

Step 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. 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- X 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.

Roasted Pepper-Chive 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. Makes about 1/2 cup.