Source: dLife

Bite-sized crab cakes coated with panko and topped with a roasted pepper-chive mayonnaise.

Servings

12 oz cooked crab
0.25 cup fresh chopped celery , diced
0.25 cup fresh chives , minced
0.25 cup mayonnaise
1 Eggs, large, raw
2 tsp dijon mustard
0.25 tsp hot pepper sauce
1.25 cup whole wheat panko breadcrumbs
1 tbsp fresh chives , rinsed and cut into 1-inch lengths
0.33 cup mayonnaise
2 oz roasted red peppers with brine , 1/4 cup chopped & drained
1 tbsp fresh chives , minced
2 tsp fresh lemon juice
1 tsp minced garlic

1 Preheat oven to 475 dgrees F.
2 Pick through crab to find and throw away shells.
3 Add celery, chives, mayonnaise, egg, mustard, and hot sauce to a large bowl. Combine with a fork.
4 Mix in crab and 1/4 cup bread crumbs (or panko).
5 Place the rest of the bread crumbs/panko in a shallow bowl.
6 Form crab mixture into 24 patties.
7 Coat each cake with bread crumbs/panko on all sides.
8 Lay cakes in an oiled baking pan.
9 Bake in oven 15 to 18 minutes or until golden brown.
10 When finished, move crab cakes to a serving platter.
11 Top with chives and serve with Roasted Pepper Chive Aioli
12 Roasted Pepper Chive Aioli: In a small bowl, combine 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.

Japanese-style coarse bread crumbs called panko are available in most supermarkets and in Asian grocery stores. Make the aioli up to 2 days in advance and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill.