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

James Carrier

Crab cakes crusted with panko—coarse Japanese-style breadcrumbs—are super easy, elegant appetizers that are perfect for any occasion.

Yield: Makes 24 crab cakes; 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 61%
  • Protein: 11g
  • Fat: 14g
  • Saturated fat: 2.2g
  • Carbohydrate: 7.6g
  • Fiber: 0.5g
  • Sodium: 290mg
  • Cholesterol: 79mg

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 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. 1. Sort through crab and discard any bits of shell.
  2. 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. 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. 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.
  5. 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.
Note:

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.

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