¼ cup finely diced celery
¼ cup minced fresh chives
¼ cup mayonnaise
1 large egg, lightly beaten
2 tsp Dijon mustard
1 lb lump cooked crabmeat
1¼ cups fine breadcrumbs, divided
Spicy Pepper Aïoli
1/3 cup mayonnaise
¼ cup drained and chopped roasted red peppers
1 Tbsp minced fresh chives
2 tsp lemon juice
1 tsp hot sauce
1 tsp minced garlic
Fresh chives for garnish
Preparation: Makes 24 crab cakes
Preheat oven to 475°F.
In a large bowl, combine celery, chives, mayonnaise, egg and mustard; mix well with a fork. Add crab and ¼ cup breadcrumbs; stir gently just to mix.
Put remaining 1 cup breadcrumbs in a shallow bowl. Shape crab mixture into 24 cakes, each about
2 inches wide and ½-inch thick. Turn each cake in breadcrumbs to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12 x 17 inch baking pan. Bake until golden brown, 15 to 18 minutes.
While baking, mix all ingredients for the Spicy Pepper Aïoli together.
With a spatula, transfer crab cakes to a platter. Spoon a dollop of the aïoli onto each cake. Garnish platter with fresh chives.