• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Panko-Crusted Crab Cake Bites With Roasted Pepper-Chive Aioli

  • 40minutes
  • 242calories

Add to MenuAdd to Calendar

Source: www.food.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 340.19 g shelled cooked crabmeat

  2. 59.14 ml finely diced celery

  3. 59.14 ml minced fresh chives

  4. 59.14 ml mayonnaise

  5. 1 large egg

  6. 9.85 ml Dijon mustard

  7. 1 1/53 ml hot sauce

  8. 295.73 ml panko (see notes) or 295.73 ml fine dry breadcrumbs

  9. 78.07 ml mayonnaise

  10. 59.14 ml chopped drained canned roasted red pepper

  11. minced fresh chives

  12. 9.85 ml lemon juice

  13. 4.92 ml minced garlic

  14. fresh chives , rinsed and cut into 1-inch lengths

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. Put remaining 1 cup panko in a shallow bowl.

  4. 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.

  5. 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.

  6. 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.

  7. For the Aioli.

  8. 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback