Crab-Cake Crostini
2016-05-23 19:20:13
Makes 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
- 1⁄8 teaspoon ground black pepper
- 1⁄3 cup olive oil
- Lemon-Lime Aïoli (recipe follows)
- 22 prepared French-bread crostini
- Garnish: chives and red-bell-pepper flowers*
Lemon-Lime Aïoli
- 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 bread crumbs, egg, bell pepper, mayonnaise, lemon juice, shallot, salt, and black pepper, stirring to blend. Divide crabmeat mixture into 22 portions. Shape each portion into a cake, and roll in remaining ¾ cup bread crumbs. 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 crostino, 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
- In a small bowl, combine mayonnaise, lime zest, lemon zest, lime juice, and lemon juice, whisking to blend. Cover and refrigerate until needed.
Notes
- *Using a small flower-shaped cutter, cut flower shapes from fresh bell-pepper sections.
- Note: 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.
Victoria https://victoriamag.com/
I absolutely love blue and white china ! To me , it is indeed the nicest and most elegant colour combination for any tablescape.
My daily china is Blue Willow by Johnson Bros. and I also have a tea pattern called Empire from Ralph Lauren (Wedgwood) – both of which creates so many compliments from friends and guests over for tea.
I especially love the recipe for Orange Bars as the colours of Blue and Orange are direct opposites – bringing attention to each other as they sit on the table waiting for guests to tuck in.
Brandon Hartford
Te Deum Cottage
I love the formality, the picture is so beautiful I went right in and imagined myself at tea… hmm, great scone.