Good Life, Good Food: Crab Cakes

      From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Crab Cakes with a red pepper aioli.


      â?¢ 12 oz crab meat

      â?¢ 1/4 cup finely diced celery

      â?¢ 1/4 cup minced fresh chives

      â?¢ 1/4 cup mayonnaise

      â?¢ 1 large egg

      â?¢ 2 teaspoons Dijon mustard

      â?¢ 1/4 teaspoon hot sauce

      â?¢ 1 1/4 cups panko (see notes) or fine dried bread crumbs

      â?¢ Roasted Pepper-Chive Aioli (recipe follows)

      â?¢ Fresh chives, rinsed and cut into 1-inch lengths


      1. Sort through crab and discard any bits of shell.

      2. 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.

      3. 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.

      4. Bake in a 475° 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.

      5.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.