Panko-Crusted Crab Cake Bites With Roasted Pepper-C

Name: Panko-Crusted Crab Cake Bites With Roasted Pepper-Chive Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces shelled cooked crabmeat; 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 breadcrumbs (see notes) or 1 1/4 cups fine dry breadcrumbs; Roasted Pepper-Chive Aioli; 1/3 cup mayonnaise; 1/4 cup chopped drained canned roasted red pepper; minced fresh chives; 2 teaspoons lemon juice; 1 teaspoon minced garlic; fresh chives, rinsed and cut into 1-inch lengths

Servings: persons

12 ounces shelled cooked crabmeat
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 breadcrumbs (see notes) or 1 1/4 cups fine dry breadcrumbs
Roasted Pepper-Chive Aioli
1/3 cup mayonnaise
1/4 cup chopped drained canned roasted red pepper
minced fresh chives
2 teaspoons lemon juice
1 teaspoon minced garlic
fresh chives, rinsed and cut into 1-inch lengths

1
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.
2
Add crab and 1/4 cup panko; stir gently just to mix.
3
Put remaining 1 cup panko in a shallow bowl.
4
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.
5
Place cakes slightly apart in an oiled 12- by 17-inch baking pan. Bake in a 475u00b0F regular or convection oven until golden brown, 15 to 18 minutes.
6
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.
7
For the Aioli.
8
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.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces shelled cooked crabmeat, 1/4 cup finely diced celery, 1/4 cup minced fresh chives, 1/4 cup mayonnaise, and more.

Yes, Panko-Crusted Crab Cake Bites With Roasted Pepper-Chive Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Panko-Crusted Crab Cake Bites With Roasted Pepper-Chive Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions