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Panko-Crusted Crab Cakes with Roasted Pepper-Chive Mayo

  • 18minutes

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Source: www.dlife.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B6, H, C
MineralsSelenium, Natrium, Fluorine, Chromium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 12 oz cooked crab

  2. 0 1/4 cup fresh chopped celery

  3. 0 1/4 cup fresh chives

  4. 0 1/4 cup mayonnaise

  5. 1 each Eggs, large, raw

  6. 2 tsp dijon mustard

  7. 0 1/4 tsp hot pepper sauce

  8. 1 1/4 cup whole wheat panko breadcrumbs

  9. 1/3 cup mayonnaise

  10. 2 oz roasted red peppers with brine

  11. 1 tbsp fresh chives

  12. 2 tsp fresh lemon juice

  13. 1 tsp minced garlic

Instructions Jump to Ingredients ↑

  1. Preheat oven to 475 dgrees F.

  2. Pick through crab to find and throw away shells.

  3. Add celery, chives, mayonnaise, egg, mustard, and hot sauce to a large bowl. Combine with a fork.

  4. Mix in crab and 1/4 cup bread crumbs (or panko).

  5. Place the rest of the bread crumbs/panko in a shallow bowl.

  6. Form crab mixture into 24 patties.

  7. Coat each cake with bread crumbs/panko on all sides.

  8. Lay cakes in an oiled baking pan.

  9. Bake in oven 15 to 18 minutes or until golden brown.

  10. When finished, move crab cakes to a serving platter.

  11. Top with chives and serve with Roasted Pepper Chive Aioli Roasted Pepper Chive Aioli: In a small bowl, combine 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.

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