Baked Panko Crab Bites with Roasted Pepper Chive Aioli

By mjohnmeyer

Ingredients

• Crab Bites
• 12 ounces shelled cooked crab
• 1/4 cup finely diced celery
• 1/4 cup minced fresh chives
• 1/4 cup mayonnaise
• 1 large egg
• 2 teaspoons Dijon mustard
• 1/4 teaspoon hot sauce
• 1 1/4 cups panko
• Fresh chives, rinsed and cut into 1-inch lengths
• Roasted Pepper-Chive Aioli
• 1/3 cup mayonnaise
• 1/4 cup chopped roasted red peppers
• 1 tablespoon minced fresh chives
• 2 teaspoons lemon juice
• 1 teaspoon minced garlic

Details

Adapted from navywifecook.com

Preparation

Step 1

1. Heat oven to 475. 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.

2. Place remaining 1 cup panko in a shallow dish. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick.

3. Place each cake in the panko dish, and coat on all sides. Place cakes slightly apart on a large greased baking pan.

4. Bake for 15 to 18 minutes, or until golden brown. Using a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish with fresh chives.

navywifecook.com