Crab cakes crusted with panko—coarse Japanese-style breadcrumbs—are super easy, elegant appetizers that are perfect for any occasion.
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 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
How to Make It
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- by 17-inch baking pan.
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.
Notes: 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.
I made these for a Christmas cocktail party that I went to last night and they were a big hit! I added a 1/4 tsp of Worcestershire. I also sprinkled a bit of sea salt on each one when I took them out of the oven. I will add some old bay seasoning next time which I think would be a nice touch also. The aioli is also delicious!
This is a great recipe! I followed it to a tee and it was a huge hit at a dinner party we attended last evening. I am going to make it again tonight, but will form into crab cakes as an entree. It is definitely a keeper!
This recipe is delicious! I will definitely make again. It's very easy and nice for company because you can make it ahead. I suggest adding to the crab mixture a teas of worcestershire sauce, a tablespoon of mustard, a teas of hot sauce and some garlic to kick it up a notch.
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A very useful base recipe, but aside from the aioli, I found it lacking in flavor. Added 1 tsp of worcestershire sauce, 1/4 teaspoon of garlic powder, 1 tsp of a mild hot sauce (Cholula) and a pinch of onion salt. With those additions I would definitely rate this recipe 5 stars.
Made these for my super bowl party as a shout out to the ravens (I.e., Baltimore crab cakes). They were delicious, easy, and everyone commented on how good they were. I will definitely make again.
As for the aioli - I'm not a red pepper fan, so just used mayo, lime, and chives instead.