Panko-crusted Crab Cake Bites

By Ellie

4 Person

30 Minutes

206 Calories

Crab cakes crusted with panko—coarse Japanese-style breadcrumbs—are super easy, elegant appetizers that are perfect for any occasion.

Ingredients

Fresh chives, rinsed and cut into 1-inch lengths
Roasted Pepper-Chive Aioli (recipe follows)
1 1/4 cups panko (see notes) or fine dried bread crumbs
1/4 tsp. hot sauce
2 tsp. Dijon mustard
1 large egg
1/4 cup mayonnaise
1/4 cup minced fresh chives
1/4 cup finely diced celery
12 oz. shelled cooked crab

Method

01

Sort through crab and discard any bits of shell.
02

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 panko; stir gently just to mix.
03

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.
04

Bake in a 475℉ regular or convection 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.
05

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.

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Panko-crusted Crab Cake Bites

4.0

( By Ellie )

Crab cakes crusted with panko—coarse Japanese-style breadcrumbs—are super easy, elegant appetizers that are perfect for any occasion.

01 Information

Grade easy
Serving 4 servings
Calorie 206 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Fresh chives, rinsed and cut into 1-inch lengths

Roasted Pepper-Chive Aioli (recipe follows)

1 1/4 cups panko (see notes) or fine dried bread crumbs

1/4 tsp. hot sauce

2 tsp. Dijon mustard

1 large egg

1/4 cup mayonnaise

1/4 cup minced fresh chives

1/4 cup finely diced celery

12 oz. shelled cooked crab

03 Method

Step 1

Sort through crab and discard any bits of shell.

Step 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 panko; stir gently just to mix.

Step 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.

Step 4

Bake in a 475℉ regular or convection 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.

Step 5

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.

04 Author