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Panko-Crusted Crab Cake Bites With Roasted

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Ingredients

Adjust Servings:
12 ounces shelled cooked crabmeat
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
2 teaspoons dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko breadcrumbs (see notes) or 1 1/4 cups fine dry breadcrumbs
1/3 cup mayonnaise
1/4 cup chopped drained canned roasted red pepper
minced fresh chives
2 teaspoons lemon juice
1 teaspoon minced garlic
fresh chives, rinsed and cut into 1-inch lengths

Nutritional information

242.3
Calories
90 g
Calories From Fat
10.1 g
Total Fat
1.7 g
Saturated Fat
65 mg
Cholesterol
919.7 mg
Sodium
22.6 g
Carbs
1.3 g
Dietary Fiber
3.1 g
Sugars
14.9 g
Protein
104g
Serving Size

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Panko-Crusted Crab Cake Bites With Roasted

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    Cuisine:

    DH had gone crabbing and we had a nice bit of left-over steamed crab meat -- almost 16 ounces. Had a container of mustard panko, so used 1/4 c in the mix, and plain panko to coat. had to use dried chives -- about 1 TBsp. Added about 1/4 c. chopped scallions. Just a few dashes of hot sauce. It was really too wet to form a "cake", so scooped about 1/4 cup of crab mixture and patted the panko around it --made about 10 . Placed in the refrigerator for about 2 hours, hoping the crumbs would absorb some of the liquid -- not much !! Baked 15 minutes. I had a stuffy head, so didn't prepare the aioli, but am sure that would be tasty as well as visually appealing. DH was most taken, and spent time and taste, thinking of other possibilities -- such as if using canned crab meat, which is not seasoned as our steamed meat was, it would require some Old Bay (or other seafood seasoning). The addition of the mustard gave the "puffs" a nice tang. We will keep this recipe for guests in the future. Thanks for sharing, wicked cook.

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Panko-Crusted Crab Cake Bites With Roasted Pepper-Chive Aioli, This is from Sunset Have not made it yet just posting for safe keeping The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores You can make the aioli up to 2 days ahead and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill , DH had gone crabbing and we had a nice bit of left-over steamed crab meat — almost 16 ounces Had a container of mustard panko, so used 1/4 c in the mix, and plain panko to coat had to use dried chives — about 1 TBsp Added about 1/4 c chopped scallions Just a few dashes of hot sauce It was really too wet to form a cake , so scooped about 1/4 cup of crab mixture and patted the panko around it –made about 10 Placed in the refrigerator for about 2 hours, hoping the crumbs would absorb some of the liquid — not much !! Baked 15 minutes I had a stuffy head, so didn’t prepare the aioli, but am sure that would be tasty as well as visually appealing DH was most taken, and spent time and taste, thinking of other possibilities — such as if using canned crab meat, which is not seasoned as our steamed meat was, it would require some Old Bay (or other seafood seasoning) The addition of the mustard gave the puffs a nice tang We will keep this recipe for guests in the future Thanks for sharing, wicked cook , Very good-both the crab and the sauce! Like the idea that it can be prepared between other activities Used canned crab but did soak it in ice water for 10 minutes first, then drained and very thoroughly dried I was unable to buy Panko so bought Tempo instead-a Swedish meatball bread crumb I did cut the celery small but it was definitely still crisp after 20 minutes in oven-probably should have cut it even smaller I prefer the baking technique here over frying that I have seen in other recipes Made half a recipe for the two of us, and served it with noodles and steamed broccoli This would be very good on a toasted bun Did modify the sauce slightly by using half mayo and half nonfat yogurt-otherwise made as posted Made for 123 Hit Wonders Thanks wicked for posting


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    Steps

    1
    Done

    Sort Through Crab and Discard Any Bits of Shell. in a Large Bowl, Combine Celery, Minced Chives, Mayonnaise, Egg, Mustard, and Hot Sauce; Mix Well With a Fork.

    2
    Done

    Add Crab and 1/4 Cup Panko; Stir Gently Just to Mix.

    3
    Done

    Put Remaining 1 Cup Panko in a Shallow Bowl.

    4
    Done

    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
    Done

    Place Cakes Slightly Apart in an Oiled 12- by 17-Inch Baking Pan. Bake in a 475f Regular or Convection Oven Until Golden Brown, 15 to 18 Minutes.

    6
    Done

    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
    Done

    For the Aioli.

    8
    Done

    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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    Kinsley Reed

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