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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
Prep Time 55 minutes
Cook Time 2 minutes
Total Time 1 hour
Servings 22 servings
Author Tanya

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/