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

Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli
Photo by James Carrier

Ingredients

  • 1 ¼ cups panko (see notes) or fine dried bread crumbs
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon hot sauce
  • 1 ¼ cups panko (see notes) or fine dried bread crumbs
  • ¼ teaspoon hot sauce
  • ¼ cup minced fresh chives
  • 1 large egg
  • + 13 more ingredients
    • 12 ounces shelled cooked crab
    • ¼ cup finely diced celery
    • Roasted Pepper-Chive Aioli (recipe follows)
    • ¼ cup finely diced celery
    • Fresh chives, rinsed and cut into 1-inch lengths
    • Fresh chives, rinsed and cut into 1-inch lengths
    • 12 ounces shelled cooked crab
    • Roasted Pepper-Chive Aioli (recipe follows)
    • ¼ cup mayonnaise
    • ¼ cup minced fresh chives
    • 1 large egg
    • ¼ cup mayonnaise
    • 2 teaspoons Dijon mustard

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 cak...

View full recipe at My Recipes

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