Chesapeake Bay Crabcakes with Roasted Red Pepper Aioli
CATEGORY: Appetizers- Hot
One of our guests (a very honest and picky foody) told us these were the best crab cakes he’d ever eaten.  We had to agree… They are fabulous!
PREP TIME: 40 minutes

12  ounces  shelled cooked crab - with bits of shell removed
  1/3  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 (or fine dried bread crumbs)

*Roasted Red Pepper Aioli

1/3 cup mayonnaise
1/4 cup drained roasted red pepper (finely chopped)
1 TBSP minced fresh chives
2-3 TBSP fresh lemon juice
1 tsp minced garlic


Combine celery, chives, mayonnaise, egg, mustard, and hot sauce; mix well. Add crab and 1/4 cup panko; stir gently just to mix.
Place remaining panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Coat each cake in panko to cover all sides, pressing gently to make crumbs adhere. Place cakes slightly apart on 12- by 17-inch baking pan coated with cooking oil spray.
Bake in a 475° oven until golden brown, 15 to 18 minutes. Transfer crab cakes to a serving plate. Spoon a teaspoon of Roasted Pepper Aioli onto each cake. Garnish platter with fresh chives. Serve hot.

Roasted Pepper Aioli - Mix mayonnaise, roasted red peppers, minced fresh chives, fresh lemon juice, and minced garlic. Makes about 1/2 cup.