Best 2 Panko Crusted Crab Cake Bites With Roasted Pepper Chive Aioli Recipes
Indulge in a delectable journey with our panko-crusted crab cake bites, an exquisite appetizer that tantalizes taste buds and elevates any gathering. Featuring succulent crab meat encased in a crispy panko crust, these bite-sized morsels are golden-brown perfection. Accompanied by a vibrant roasted pepper-chive aioli, each bite delivers a harmonious blend of flavors that will leave you craving more.
These crab cake bites are not only a culinary delight but also a testament to culinary artistry. The roasted pepper-chive aioli, a vibrant accompaniment, complements the crab cakes with its smoky, tangy, and herbaceous notes. This flavorful sauce adds a layer of complexity that elevates the overall experience.
In addition to the main recipe, this article offers variations to cater to diverse preferences and dietary restrictions. For those seeking a gluten-free option, a dedicated recipe provides an alternative using almond flour instead of panko breadcrumbs. Furthermore, a vegan version of the crab cakes, crafted with hearts of palm and mushrooms, caters to plant-based diets without compromising on taste and texture.
With step-by-step instructions, helpful tips, and stunning visuals, this article guides you through the process of creating these delightful crab cake bites and their accompanying aioli. Whether you're a seasoned chef or a home cook looking to impress, this recipe is sure to become a favorite in your culinary repertoire.
PANKO CRUSTED CRAB CAKE BITES WITH ROASTED PEPPER CHIVE AIOLI RECIPE - (4.6/5)
Provided by á-2908
Number Of Ingredients 9
Steps:
- 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. Add crab and 1/4 cup panko; stir gently just to mix. Put remaining 1 cup panko in a shallow bowl. 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. Place cakes slightly apart in an oiled 12- X 17-inch baking pan. Bake in a 475°F regular or convection oven until golden brown, 15 to 18 minutes. 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. Roasted Pepper-Chive 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. Makes about 1/2 cup.
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.
Provided by wicked cook 46
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Add crab and 1/4 cup panko; stir gently just to mix.
- Put remaining 1 cup panko in a shallow bowl.
- 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.
- Place cakes slightly apart in an oiled 12- by 17-inch baking pan. Bake in a 475°F regular or convection oven until golden brown, 15 to 18 minutes.
- 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.
- 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.
Nutrition Facts : Calories 242.3, Fat 10.1, SaturatedFat 1.7, Cholesterol 65, Sodium 919.7, Carbohydrate 22.6, Fiber 1.3, Sugar 3.1, Protein 14.9
Tips:
- For the best results, use fresh crab meat. If you're using frozen crab meat, be sure to thaw it completely before using. - Panko breadcrumbs are essential for getting that crispy crust on the crab cakes. If you don't have panko breadcrumbs, you can use regular breadcrumbs, but the texture will be different. - Be gentle when mixing the crab cake mixture. Over-mixing will make the crab cakes tough. - Form the crab cakes into small, bite-sized balls. This will help them cook evenly. - Pan-fry the crab cakes over medium heat until they're golden brown and crispy on the outside. - Serve the crab cakes with your favorite dipping sauce. Roasted pepper chive aioli is a great option.Conclusion:
These panko-crusted crab cake bites are a delicious and easy-to-make appetizer that's perfect for any occasion. With a crispy panko crust and a tender, flavorful filling, these crab cakes are sure to be a hit with everyone. So next time you're looking for a quick and easy appetizer, give these panko-crusted crab cake bites a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #appetizers #seafood #easy #crab #shellfish
You'll also love
