Crab Cakes with a Roasted Red Pepper-Chive Aioli
- prep time:
- 30 Minutes
- cook time:
- 10 minutes
- total time:
- 45 Minutes
Sereena
ingredients
- 12 ounces shelled cooked crab
- 1/4 cup finely diced celery
- 1/4 cup minced fresh chives
- 4 T chopped sweet onion
- 1 T mayonnaise
- 2 large eggs
- 1 1/2 T teaspoons Dijon mustard
- 1 1/4 cups bread crumbs
- Roasted Pepper-Chive Aioli (recipe follows)
- Fresh chives, rinsed and cut into 1-inch lengths
directions
- 1
Shell crab and discard any bits of shell.
- 2
In a large bowl, combine celery, minced chives, onions, 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 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.
- 4
Heat pan on medium-high heat. Add 1 tablespoon of olive oil to pan.
- 5
Fry on both sides until golden brown, 4 to 5 minutes per side. 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.
- 6
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.
Source: Sereena
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