Crabcakes with Roasted Red Pepper Aioli
Crabcakes are one of my favorite things and this recipe delivers both decadence and deliciousness! As pictured, they are ample for an entree, but you can make them smaller and they are a super special appetizer.
Ingredients
- 12 ounces shelled, cooked crab
- ¼ cup celery finely diced
- ¼ cup chives chopped fresh
- ¼ cup mayonnaise
- 1 large egg
- 2 teaspoons Dijon mustard
- ¼ teaspoon hot sauce
- 1¼ cup panko bread crumb, divided See Notes
For the Red Pepper Aioli
- ⅓ cup mayonnaise
- ¼ cup roasted red peppers canned, drained, and chopped (See notes)
- 1 Tablespoon fresh chives finely chopped
- 2 Tablespoons lemon juice
- 1 teaspoon garlic finely chopped
Instructions
- Heat oven to 475°F.
- Sort through the crab and discard any bits of shell.
- In a bowl, combine celery, chives, mayonnaise, egg, mustard, and hot sauce. Mix well, then add it to the crab and ¼ cup of the panko. Gently mix.
- Put the remaining cup of panko in a shallow plate. Shape the crab mixture into rounds in the size you want, turn carefully in the panko to coat on all sides. Place cakes slightly apart on a parchment paper lined baking sheet.
- Bake till golden brown, 15-18 minutes. Transfer cakes to a platter, top with Red Pepper Aioli, and garnish with fresh chives. Serve warm.
For the Red Pepper Aioli
- Combine all of the ingredients for the aioli in a small bowl. Keep in the refrigerator till ready to serve. Can be made ahead.
Notes
The prep time listed is if you don't have to shell the crab! If you have that chore ahead of you, be sure to allow enough time. You can buy fresh crab already shelled, but be prepared for a prettier price than the one for unshelled. Both prices are pretty so pick your poison! :)
You can most certainly use gluten-free panko crumbs or even finely ground dried bread crumbs. However, if you don't have a gluten-intolerance, you'll really enjoy the texture that real panko bread crumbs have.
Buy whole roasted red peppers and chop them yourself so that you can get a small enough dice.
Although it's advised to serve these warm, I can attest to the fact that they are delicious cold, too.
You can make these large enough (about 3 inches) to make two per person for an entrée (serving 4) or 25-27 (1 inch) for bite-sized appetizers.
Tried this recipe?Let us know how it was!