Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

12 ounces shelled cooked crab

James Carrier

Ingredients 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 (see notes) or fine dried bread crumbs

Roasted Pepper-Chive Aioli (recipe follows)

Fresh chives, rinsed and cut into 1-inch lengths

Preparation

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 12- by 17-inch baking pan.

4. Bake in a 475° 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.

Source: http://www.myrecipes.com/recipe/panko-crusted-crab-cake-bites-with-roasted-pepper-chive-aioli