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Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

These crab cakes crusted with panko – coarse Japanese-style breadcrumbs – are super easy, elegant appetisers perfect for any occasion.

Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli
Author:
Recipe type: Seafood, Appetiser
Ingredients
  • 350g shelled cooked crab
  • ¼ cup finely diced celery
  • ¼ cup minced fresh chives
  • ¼ cup mayonnaise
  • 1 large egg
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon Tabasco sauce
  • 1¼ cups panko
  • fresh chives, rinsed and cut into 2cm lengths
For roasted pepper-chive aioli
  • ⅓ cup mayonnaise
  • ¼ cup chopped roasted red peppers
  • 1 tablespoon minced fresh chives
  • 2 teaspoons lemon juice
  • 1 teaspoon minced garlic
Instructions
  1. Sort through crab and discard any bits of shell.
  2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and Tabasco sauce; mix well with a fork. Add crab and ¼ cup panko; stir gently just to mix.
  3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 5 cm wide and 1 cm thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 30cm x 40 cm baking pan.
  4. Bake in a 250°C 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.
For roasted pepper-chive aioli
  1. In a small bowl, mix all the ingredients. this makes about ½ cup.

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