Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

Ingredients

• 1.3 cups bread crumbs dried fine (see notes)
• 0.3 cup celery diced finely
• 12 ounces surimi crab sticks shelled cooked
• 2 teaspoons dijon mustard 
• 1 large eggs 
• 0.3 cup chives fresh minced
• 8 servings chives fresh rinsed cut into 1-inch lengths
• 0.3 teaspoon hot sauce 
• 0.3 cup mayonnaise 

Equipment

• bowl
• oven
• baking pan
• spatula

Directions

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.
3. Add crab and 1/4 cup panko; stir gently just to mix.
4. 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.
5. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
6. 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.
7. Garnish platter with fresh chives.
8. Serve hot.
9. 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.