Panko-Crusted Crab Cake Bites With Roasted Pepper-Chive Aioli |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
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. Ingredients:
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 |
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.
|
|