Panko Crusted Crab Cake Bites with Roasted Pepper Chive Aioli
Treat your taste buds to bite-sized perfection with these Panko Crusted Crab Cake Bites paired with a zesty Roasted Pepper Chive Aioli. Crafted with tender lump crab meat and seasoned with Old Bay, Dijon mustard, and fresh herbs, these golden, crispy bites deliver a delightful crunch with every bite thanks to their panko coating. The creamy, smoky aioli—made with roasted red peppers, fresh chives, and garlic—adds a vibrant layer of flavor that perfectly complements the crab cakes. Quick to prepare and ideal for entertaining, these crowd-pleasing appetizers promise to steal the spotlight at your next gathering. Perfectly crisp, irresistibly tender, and brimming with bold flavors, this recipe is a must-try for seafood lovers seeking an unforgettable dish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Lump crab meat
- 1.5 cups Panko breadcrumbs
- 0.25 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 large Egg
- 2 stalks Green onions
- 2 tbsp Fresh parsley
- 1 tsp Old Bay seasoning
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 0.5 cup Vegetable oil
- 1 Roasted red pepper (jarred or freshly roasted)
- 0.5 cup Mayonnaise (for aioli)
- 1 tbsp Fresh chives
- 1 tsp Lemon juice
- 1 small Garlic clove
Instructions
In a large mixing bowl, gently combine the lump crab meat, 0.75 cups of panko breadcrumbs, mayonnaise, Dijon mustard, egg, finely chopped green onions, parsley, Old Bay seasoning, salt, and pepper. Be careful not to overmix to avoid breaking up the crab meat.
Shape the mixture into small bite-sized patties, about 1.5 inches in diameter. Place the remaining 0.75 cups of panko breadcrumbs in a shallow bowl and coat each crab cake thoroughly on all sides.
Refrigerate the shaped crab cakes for at least 20 minutes to help them hold their shape while frying.
While the crab cakes are chilling, prepare the roasted red pepper chive aioli. In a food processor, blend the roasted red pepper, mayonnaise, chopped fresh chives, lemon juice, and minced garlic clove until smooth. Transfer to a bowl and refrigerate until ready to serve.
Heat the vegetable oil in a large skillet over medium heat. Add the crab cake bites in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes on each side or until golden brown and crispy.
Remove the cooked crab cakes and drain on a plate lined with paper towels. Repeat with the remaining crab cakes.
Serve the crab cake bites warm with the roasted red pepper chive aioli for dipping. Garnish with extra chives if desired.
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.4 g | 315% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5011 mg | 218% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 9.3 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 432 mg | 33% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1943 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
