panko crumbs and i get along so well, i seem to have completely forgotten my boring plain bread crumbs hiding in the back of my pantry. see, my plain bread crumbs lack the light-as-snow texture and the ample surface area that the panko crumbs possess, which make the panko crumbs far more superior when it comes to making all things delicious such as these mini crab cakes. instead of retaining an oily texture when pan-fried, these turn out airier with a perfect crispiness. therefore, panko crumbs in, regular crumbs out.
these bite-sized crab cakes are by far one of the easiest things to put together either impromptu for just yourself or if you're the lucky one serving a dinner party of 40 guests (just multiply the measurements, of course). besides being a cinch to make, they're beyond delectable and dangerously addictive. and the pesto aioli just ensures that.
you can experiment with different sauces, drown them in hot sauce (yes, i admit to this btw), eat them plain with tartar sauce, do whatever it is you'd like to, they're still going to taste delicious-
12 ounces shelled cooked crab, sorted and bits of shell removed
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 teaspoon Old Bay
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1-1/4 cups panko crumbs (found in asian section of most supermarkets), divided
In a large bowl, combine the celery, minced chives, mayonnaise, egg, mustard, and hot sauce. Stir it all with a fork, then add the crab and 1/4 cup of the panko (save the rest of the panko for coating). Stir gently.
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. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 10 inch skillet over medium heat. Cook each side until golden brown. Let cool and serve with a dollop of the aioli over each cake & several lemon wedges.
The easy & simple way is to just mix mayo with pesto or you can do it this way:
4 T fresh basil
1 tsp minced garlic
3 egg yolks
1 T fresh lemon juice
1 cup extra virgin olive oil
2 T parmesan cheese
salt and pepper to taste
In a blender, pulse basil, garlic, lemon juice and egg yolks.
With the blender on low speed, add oil slowly, until mixture is thick. Add and pulse in parmesan cheese, salt and pepper. Place in the fridge for at least an hour to incorporate.
you can make this a few hours ahead and place in the fridge until needed.