Panko Crusted Crab Cake Bites With Roasted Pepper Chive Aioli Recipe 465
PANKO-CRUSTED CRAB CAKE BITES WITH ROASTED PEPPER-CHIVE AIOLI
This is from Sunset. Have not made it yet just posting for safe keeping The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores. You can make the aioli up to 2 days ahead and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill.
Provided by wicked cook 46
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 242.3, Fat 10.1, SaturatedFat 1.7, Cholesterol 65, Sodium 919.7, Carbohydrate 22.6, Fiber 1.3, Sugar 3.1, Protein 14.9
PANKO CRUSTED CRAB CAKE BITES WITH ROASTED PEPPER CHIVE AIOLI RECIPE - (4.6/5)
Provided by á-2908
Number Of Ingredients 9
Steps:
- 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- X 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. 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.
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PANKO-CRUSTED CRAB CAKE BITES WITH ROASTED PEPPER …
From sunset.com
3/5 (61)Estimated Reading Time 1 minCuisine American, JapaneseCalories 206 per serving
- 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° 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.
PANKO-CRUSTED CRAB CAKE BITES WITH ROASTED PEPPER …
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- CRAB CAKES - In the large bowl, combine the celery, minced chives, mayonnaise, egg, mustard, and hot sauce. Stir it all with a fork, then add the crab and 1/4 cup of the panko (save the rest of the panko for coating). Stir gently.
- Put remaining 1 cup panko in the rimmed plate or pie tin. Use your hand to make 24 crab cakes, each about 2 inches wide and 1/2 inch thick. Roll each cake in panko and place on the prepared baking sheet.
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