Panko Crusted Crabcakes with Roasted Red Pepper Aioli

By Hairee Lee Panko Crusted Crabcakes with Roasted Red Pepper Aioli Serves 8


  • 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 below)
  • Fresh chives, rinsed and cut into 1-inch lengths
  • 3 cups arugula

Directions For the crabcake:

  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.
  4. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes on wax paper.
  5. Pan fry on medium heat until golden brown, 15 to 18 minutes.
  6. With a spatula, transfer crab cakes to a paper towel lined platter.
  7. To serve, lay some arugula onto plate, cake on top of the arugula.
  8. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake.
  9. Garnish platter with fresh chives. Serve hot.

For the 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.

Recipe adapted from my recipes.