The Perfect Appetizer: Panko Crusted Crab Cakes

 

Ingredients You'll Need

  • • 2 lb Lump Crab Meat
  • • 1/2 cups Celery diced
  • • 1/2 cups Red Peppers diced
  • • 1/2 cup Chives chopped
  • • 1 cup Mayonnaise
  • • 3 Eggs
  • • 2 Tbsp. Dijon Mustard
  • • 1 Tsp Tabasco Sauce
  • • 3 cups Panko (Japanese Breadcrumbs)
  • • 1/2 cup Olive Oil

Cooking Instructions

  • Preheat oven to 425
  • In large mixing bowl add celery, peppers, chives, mayo, egg, mustard & hot sauce & mix well
  • Add crab meat and ½ cups panko, stir gently to mix
  • Put remaining panko in pan for breading & mix with olive oil
  • Shape crab mixture into round 4 oz cakes
  • Turn each cake in panko to coat all sides pressing down gently
  • Place cakes baking pan and top with 1 tsp of roasted pepper aioli  (See Recipe)
  •  Bake for 15 minutes at 425 degrees


Roasted Pepper Aioli

  • 1 Cup Mayonnaise
  • 1 Tsp Chopped Garlic
  • Dash of Tabasco
  • 1 Tsp Lemon Juice
  • ½ Tsp Cayenne Pepper
  • ¼ Cup Chopped Roasted Red Peppers


Mix all ingredients in mixing bowl.
Top Crab Cakes with one tsp before baking.