12 ounces shelled cooked crab - with bits of shell removed
1/3 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 (or fine dried bread crumbs)
*Roasted Red Pepper Aioli
1/3 cup mayonnaise
1/4 cup drained roasted red pepper (finely chopped)
1 TBSP minced fresh chives
2-3 TBSP fresh lemon juice
1 tsp minced garlic
Combine celery, chives, mayonnaise, egg, mustard, and hot sauce; mix well. Add crab and 1/4 cup panko; stir gently just to mix.
Place remaining panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Coat each cake in panko to cover all sides, pressing gently to make crumbs adhere. Place cakes slightly apart on 12- by 17-inch baking pan coated with cooking oil spray.
Bake in a 475° oven until golden brown, 15 to 18 minutes. Transfer crab cakes to a serving plate. Spoon a teaspoon of Roasted Pepper Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
Roasted Pepper Aioli - Mix mayonnaise, roasted red peppers, minced fresh chives, fresh lemon juice, and minced garlic. Makes about 1/2 cup.