Panko-crusted Crab Cake Bites & Roasted Pepper-Chive Aioli Recipe – Sunset Magazine
Crab cakes crusted with panko—coarse Japanese-style breadcrumbs—are super easy, elegant appetizers that are perfect for any occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.
Ingredients
- 12 ounces shelled cooked crab
- 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 (see notes) or fine dried bread crumbs
- Roasted Pepper-Chive Aioli (recipe follows)
- Fresh chives, rinsed and cut into 1-inch lengths
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