Ingredients
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12 ounces shelled cooked crabmeat
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1/4 cup finely diced celery
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1/4 cup minced fresh chives
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1/4 cup mayonnaise
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2 teaspoons Dijon mustard
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1/4 teaspoon hot sauce
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1 1/4 cups panko breadcrumbs (see notes) or 1 1/4 cups fine dry breadcrumbs
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1/3 cup mayonnaise
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1/4 cup chopped drained canned roasted red pepper
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minced fresh chives
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2 teaspoons lemon juice
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1 teaspoon minced garlic
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1 large egg
Instructions
- 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°F 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.
- For the 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.