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Panko-Crusted Crab Cake Bites

Source of Recipe


Sunset, January 2002






List of Ingredients



• 12 ounces shelled cooked crab
  
• 1/4 cup finely diced celery
  
• 1/4 cup minced fresh chives
  
• 1/4 cup mayonnaise
  
• 1 large egg
  
• 2 tsp Dijon mustard
  
• 1/4 tsp hot sauce
  
• 1-1/4 cups panko or fine dried bread crumbs
  
• Roasted Pepper-Chive Aioli (recipe follows)
  
• Fresh chives, rinsed and cut into 1-inch lengths
  






Instructions



1. Sort through crab and discard any bits of shell.
   
   
2. 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.
   
   
3. 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 12x17-inch baking pan.
   
   
4. Bake in a 475-degree 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.
   
   Makes 24 crab cakes; 8 servings.
   
   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.)