Panko-Crusted Crab Cake Bites With Roasted Pepper-Chive Aioli

• 12 ounces shelled cooked crabmeat
• 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 breadcrumbs (see notes) or 1 1/4 cups fine dry breadcrumbs
• Roasted Pepper-Chive Aioli
• 1/3 cup mayonnaise
• 1/4 cup chopped drained canned roasted red pepper
• minced fresh chives
• 2 teaspoons lemon juice
• 1 teaspoon minced garlic
• fresh chives, rinsed and cut into 1-inch lengths

1. Sort through crab and discard any bits of shell. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork.
2. Add crab and 1/4 cup panko; stir gently just to mix.
3. Put remaining 1 cup panko in a shallow bowl.
4. 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. Bake in a 475u0b0F regular or convection oven until golden brown, 15 to 18 minutes.
6. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
7. For the Aioli.
8. 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.

crabmeat, celery, fresh chives, mayonnaise, egg, mustard, hot sauce, breadcrumbs, pepper, mayonnaise, red pepper, fresh chives, lemon juice, garlic, fresh chives

Taken from www.food.com/recipe/panko-crusted-crab-cake-bites-with-roasted-pepper-chive-aioli-341860 (may not work)