(Adapted
from Sunset magazine)
Makes 24
mini crab cakes; servings about 8
Wow! I'm so glad that I found this recipe! I made this as an appetizer but it would be also excellent as a main dish, making the cakes into larger portions. The roasted red pepper aioli is oh so yummy! I substituted Old Bay seasoning for the hot sauce that was in the original recipe. I also added Worcestershire sauce. This just may become my signature appetizer dish!
INGREDIENTS:
o 12 ounces shelled cooked
crabmeat
o 1/4 cup finely diced
celery
o 1/4 cup minced fresh
chives
o 1/4 cup mayonnaise
o 1 large egg
o 2 teaspoons Dijon mustard
o ½ teaspoon Old Bay
seasoning
o ¼ teaspoon Worcestershire
sauce
o 1 1/4 cups panko
breadcrumbs (see notes) or 1 1/4 cups fine dry breadcrumbs
Roasted
Pepper-Chive Aioli
o 1/3 cup mayonnaise
o 1/4 cup chopped drained
canned roasted red pepper
o minced fresh chives
o 2 teaspoons lemon juice
o 1 teaspoon minced garlic
o fresh chives, rinsed and
cut into 1-inch lengths
DIRECTIONS:
1.
Sort
through crab and discard any bits of shell. In a large bowl, combine celery,
minced chives, mayonnaise, egg, mustard, Old Bay seasoning and Worcestershire
sauce; mix well with a fork.
2.
Add
crab and 1/4 cup panko; stir gently just to mix.
3.
Put
remaining 1 cup panko in a shallow bowl.
4.
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.
5.
Place
cakes slightly apart in an oiled 12- by 17-inch baking pan (or a mini muffin
tin as I did). Bake in a 450°F oven until golden brown, 15 to 18 minutes.
6.
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.
7.
For
the 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.
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