Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli
Adapted from MyRecipes.com (Sunset magazine, 2002)
Servings 8
Calories 185kcal
Equipment
- small bowl
- large mixing bowl
- rimmed plate or pie tin (for rolling in panko)
- baking sheet, coated with cooking spray
Ingredients
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
Crab Cakes
- 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
Instructions
- 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.
Nutrition
Calories: 185kcal | Carbohydrates: 21g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 477mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1mg