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Crab Cakes with Roasted Pepper Aioli

INGREDIENTS

1 1/4 cups Premium Panko Breadcrumbs
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
Roasted Pepper-Chive Aioli (recipe follows)
Fresh chives, rinsed and cut into 1-inch lengths

INSTRUCTIONS

  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 Premium Panko; stir gently.
  3. Pour remaining 1 cup Panko into a shallow bowl.
  4. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in the Panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled baking pan.
  5. Bake in a 220° regular oven until golden brown -- 15 to 18 minutes. 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.

Roasted Pepper & Chive Aioli:

  1. 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.