Mon, 15 Apr 2013 16:38:01 GMT — From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Crab Cakes with a red pepper aioli. Ingredients: â?¢ 12 oz crab meatâ?¢ 1/4 cup finely diced celeryâ?¢ 1/4 cup minced fresh chivesâ?¢ 1/4 cup mayonnaiseâ?¢ 1 large eggâ?¢ 2 teaspoons Dijon mustardâ?¢ 1/4 teaspoon hot sauceâ?¢ 1 1/4 cups panko (see notes) or fine dried bread crumbsâ?¢ Roasted Pepper-Chive Aioli (recipe follows)â?¢ Fresh chives, rinsed and cut into 1-inch lengths Preparation 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.
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