Michael came home from work on Monday and sniffed as soon as he got in the door. "Smells like seafood!" he said, and he was right. This is another one of those dishes that I found in a magazine or online and made it the next day because 1) it sounded good, and 2) I had most of the ingredients on hand. I had some crab that I found on sale, and almost everything else are pantry or frig staples for us. The only thing I needed was the chives. I used to keep a pot of chives in my kitchen garden, but I haven't started a pot in our new house yet, so I had to pick up some at the grocery store. The price reminded me to start some seeds soon!
The recipe is designed for party appetizers, but I made it for dinner because the little bites are just the right size for the kids, and they were very easy to make. If you have older kids, they could certainly help make this. You just toss all the ingredients together, roll the crab mixture in panko, and bake. The sauce can be whipped up in just five minutes, and you even can prepare it up to two days ahead and keep it in the frig. It worked very nicely for an easy and tasty meal with a side salad.
Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli
- small bowl
- large mixing bowl
- rimmed plate or pie tin (for rolling in panko)
- baking sheet, coated with cooking spray
Roasted Pepper-Chive Aioli
- ⅓ cup gluten-free mayonnaise
- ¼ cup chopped roasted red peppers
- 1 tablespoon minced fresh chives
- 2 teaspoons lemon juice
- 1 teaspoon minced garlic
- 12 ounces shelled cooked crab (sorted and bits of shell removed)
- ¼ cup finely diced celery
- ¼ cup minced fresh chives
- ¼ cup gluten-free mayonnaise
- 1 large egg
- 2 teaspoons Dijon mustard
- ¼ teaspoon hot sauce
- 1¼ cups gluten-free panko (divided)
- fresh chives (rinsed and cut into 1-inch lengths)
- AIOLI - In the small bowl, mix all of the aioli ingredients. Cover and store in the refrigerator.
- Preheat the oven to 475° F.
- CRAB CAKES - In the large bowl, combine the celery, minced chives, mayonnaise, egg, mustard, and hot sauce. Stir it all with a fork, then add the crab and ¼ cup of the panko (save the rest of the panko for coating). Stir gently.
- Put remaining 1 cup panko in the rimmed plate or pie tin. Use your hand to make 24 crab cakes, each about 2 inches wide and ½ inch thick. Roll each cake in panko and place on the prepared baking sheet.
- Bake until golden brown, about 15 to 18 minutes. Transfer the hot crab cakes to a platter and top with the aioli. Garnish with fresh chives and serve hot.