Crab Cakes and a Caprese Salad

Tonight it was Crab cakes. This was a light delicious meal from a recipe on Pinterest. We actually mixed and matched with another recipe, but the main recipe is posted below. The caprese salad was the perfect side item to go with it. A little wine and some chocolates made for a fun night of cooking.

Ingredients

  • 12 ounces shelled cooked crab $
  • 1/4 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 (see notes) or fine dried bread crumbs $
  • Roasted Pepper-Chive Aioli (recipe follows)
  • 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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