Crab Cake Crostini with Lemon-Lime Aïoli
My favorite! Elegant Crab Cake Crostini, topped with red bell pepper cutouts and Lemon-Lime Aïoli, can be made ahead, then warmed and assembled just before serving.
Author: Tea Time Magazine May 2015
Servings 22 servings
Ingredients
- 1 8-ounce container fresh, pasteurized lump crabmeat
- 1 cup panko Japanese bread crumbs, divided
- 1 large egg
- 1 tablespoon minced red bell pepper
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced shallot
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅓ cup olive oil
- 1 recipe Lemon-Lime Aïoli recipe follows
- 22 prepared French bread crostini
- Garnish: chives and red bell pepper flowers*
- Lemon-Lime Aïoli
- Yield: ¼ cup • Preparation: 5 minutes
- ¼ cup mayonnaise
- ½ teaspoon fresh lime zest
- ½ teaspoon fresh lemon zest
- 1 teaspoon fresh lime juice
- 1 teaspoon fresh lemon juice
Instructions
- In a medium bowl, combine crabmeat, ¼ cup panko, egg, bell pepper, mayonnaise, lemon juice, shallot, salt, and pepper, stirring to blend.
- Divide crabmeat mixture into 22 portions.
- Shape each portion into a cake, and roll in remaining ¾ cup panko.
- Place crab cakes on a rimmed baking sheet, and refrigerate for 30 minutes.
- In a large nonstick skillet, heat olive oil over medium-high heat.
- When oil is hot, cook crab cakes in batches until golden brown, 1 to 2 minutes per side.
- Drain on paper towels.
- Spoon ¼ teaspoon Lemon-Lime Aïoli onto each crostini, and top with a crab cake.
- Top each crab cake with another ¼ teaspoon aïoli.
- Garnish each with chives and a bell pepper flower, if desired.
- Serve immediately.
Lemon-Lime Aïoli Instructions:
- Yield: ¼ cup • Preparation: 5 minutes
- In a small bowl, combine mayonnaise, zests, and juices, whisking to blend. Cover, and refrigerate until needed.
Notes
*Using a small flower-shaped cutter, cut flower shapes from fresh bell pepper sections.
• Crab cakes can be pan-fried and then refrigerated until needed. To warm, place on a parchment-lined baking sheet, and heat for 5 minutes in a 350° oven.
Source: https://teatimemagazine.com/crab-cake-crostini/
• Crab cakes can be pan-fried and then refrigerated until needed. To warm, place on a parchment-lined baking sheet, and heat for 5 minutes in a 350° oven.
Source: https://teatimemagazine.com/crab-cake-crostini/
