Mini Crab Cake Bites with Spicy Pepper Aïoli

By ldelmas

Ingredients

• INGREDIENTS
• 1/4 cup finely diced celery
• 1/4 cup minced fresh chives
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tsp Dijon mustard
• 1 lb lump cooked crabmeat
• 1 1/4 cups fine breadcrumbs, divided
• Spicy Pepper Aïoli
• 1/3 cup mayonnaise
• 1/4 cup drained and chopped roasted red peppers
• 1 Tbsp minced fresh chives
• 2 tsp lemon juice
• 1 tsp hot sauce
• 1 tsp minced garlic
• Fresh chives for garnish

Preparation

Step 1

Preheat oven to 475°F.
In a large bowl, combine celery, chives, mayonnaise, egg and mustard; mix well with a fork. Add crab and ¼ cup breadcrumbs; stir gently just to mix.

Put remaining 1 cup breadcrumbs in a shallow bowl. Shape crab mixture into 24 cakes, each about
2 inches wide and ½-inch thick. Turn each cake in breadcrumbs 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 until golden brown, 15 to 18 minutes.

While baking, mix all ingredients for the Spicy Pepper Aïoli together.

With a spatula, transfer crab cakes to a platter. Spoon a dollop of the aïoli onto each cake. Garnish platter with fresh chives.

Serve hot.