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

Name: Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 296 milliliters panko (see notes) or fine dried bread crumbs; 59 milliliters finely diced celery; 340 grams shelled cooked crab; 2 teaspoons Dijon mustard; 1 large egg; 59 milliliters minced fresh chives; 8 servings Fresh chives, rinsed and cut into 1-inch lengths; 0 teaspoons hot sauce; 59 milliliters mayonnaise

Need a dairy free and pescatarian hor d'oeuvre? Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli could be an excellent recipe to try. This recipe makes 8 servings with 159 calories, 11g of protein, and 7g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of bread crumbs, chives, crab, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Sort through crab and discard any bits of shell.

Ingredients you will need

Crab

In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork.

Ingredients you will need

Mayonnaise

Hot Sauce

Mustard

Celery

Chives

Egg

Equipment you will use

Bowl

Add crab and 1/4 cup panko; stir gently just to mix.

Ingredients you will need

Panko

Crab

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.

Ingredients you will need

Panko

Crab

Equipment you will use

Bowl

Place cakes slightly apart in an oiled 12- by 17-inch baking pan.

Equipment you will use

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.

Ingredients you will need

Pepper

Aioli

Chives

Crab

Equipment you will use

Oven

Spatula

Garnish platter with fresh chives.

Ingredients you will need

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.

Ingredients you will need

Roasted Red Peppers

Minced Garlic

Chives

Lemon Juice

Mayonnaise

Pepper

Aioli

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

296milliliters

panko (see notes) or fine dried bread crumbs 59milliliters

finely diced celery 340grams

shelled cooked crab 2teaspoons

Dijon mustard 1large

egg 59milliliters

minced fresh chives 8servings

Fresh chives, rinsed and cut into 1-inch lengths 0teaspoons

hot sauce 59milliliters

mayonnaise

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.