PANKO-CRUSTED CRAB CAKE BITES WITH ROASTED PEPPER-CHIVE AIOLI

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

Number Of Ingredients 9

12 ounces Shelled cooked crab
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 piece large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups Panko bread crumbs
1 batch Roasted Pepper-Chive Aioli

Steps:

1. Sort through crab and discard any bits of shell.
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. 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 into 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. Bake in a 475 degree 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.
ROASTED PEPPER-CHIVE AIOLI. in a smal 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.
MAKES 24 CRAB CAKES; 8 SERVINGS