Panko-crusted Crab Cake Bites With Roasted Pepper-chive Aioli

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 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.