Recipe: Crab Cakes with Roasted Red Pepper Aioli

This is my favorite go-to appetizer.  They can be made a day ahead and refrigerated then thrown in the oven right before guests arrive.   Since crab is in season on the Oregon Coast, it makes sense that our first recipe includes crab.  If you can’t get your hands on fresh crab, canned crab will do in a pinch.

The secret to these crab cakes is panko.  By using a lighter Japanese breadcrumb, the flavor of the crab is the star of the dish.

Here’s the recipe – enjoy!  Be sure to let us know how they work at your next party.

Crab Cakes with Roasted Red Pepper Aioli

Difficulty rating: Wedge

12 ounces cooked crab
1/4 cup diced celery
1/4 cup minced chives (herb scissors work great)
1/4 cup mayo
1 egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cup panko (Japanese bread crumbs)

Combine celery, chives, mayo, egg, mustard & hot sauce.  Add crab and 1/4 c. panko.  Stir just to combine.  Form 24 cakes.  Coat each cake with panko.  Place on oiled sheet pan.  Bake at 475 degrees, until golden brown.  Serve hot or at room temperature with red pepper aioli.

* Cook’s note: These can be made ahead up to 24 hours ahead, refrigerated and placed on a cookie sheet.  Bring to room temperature before baking.

Roasted Red Pepper Aioli
1/3 cup mayo
1/4 cup roasted red peppers
1 Tablespoon chives
2 teaspoon lemon juice
1-2 cloves garlic

Chop peppers and chives, mince garlic.  Mix all ingredients together and store in refrigerator at least one hour.