Panko-crusted Crab Cake Bites PT30M https://img5.recipesrun.com/201907/2019/1113/ee/3/693309/300x200x90.jpg Crab cakes crusted with panko—coarse Japanese-style breadcrumbs—are super easy, elegant appetizers that are perfect for any occasion. 4 servings Ingredients: Fresh chives, rinsed and cut into 1-inch lengths Roasted Pepper-Chive Aioli (recipe follows) 1 1/4 cups panko (see notes) or fine dried bread crumbs 1/4 tsp. hot sauce 2 tsp. Dijon mustard 1 large egg 1/4 cup mayonnaise 1/4 cup minced fresh chives 1/4 cup finely diced celery 12 oz. shelled cooked crab

Panko-crusted Crab Cake Bites

4.8

( By Ellie )

Crab cakes crusted with panko—coarse Japanese-style breadcrumbs—are super easy, elegant appetizers that are perfect for any occasion.

01 Information

Grade easy
Serving 4 servings
Calorie 206 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

- Fresh chives, rinsed and cut into 1-inch lengths
- Roasted Pepper-Chive Aioli (recipe follows)
- 1 1/4 cups panko (see notes) or fine dried bread crumbs
- 1/4 tsp. hot sauce
- 2 tsp. Dijon mustard
- 1 large egg
- 1/4 cup mayonnaise
- 1/4 cup minced fresh chives
- 1/4 cup finely diced celery
- 12 oz. shelled cooked crab

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03 Method

Step 1

Sort through crab and discard any bits of shell.
Step 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.
Step 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 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.
Step 4

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.
Step 5

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.

04 Author

Ellie

1078 Recipes

Panko-crusted Crab Cake Bites

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