Crab Cake Crostini

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.

Crab Cake Crostini

2015-07-15 02:36:49

Yield: 22 crostini • Preparation: 25 minutes • Refrigerate: 30 minutes • Cook: 2 minutes

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Ingredients

1. 1 (8-ounce) container fresh, pasteurized lump crabmeat
2. 1 cup panko (Japanese bread crumbs), divided
3. 1 large egg
4. 1 tablespoon minced red bell pepper
5. 1 tablespoon mayonnaise
6. 1 tablespoon fresh lemon juice
7. 1 teaspoon minced shallot
8. ¼ teaspoon salt
9. ⅛ teaspoon ground black pepper
10. ⅓ cup olive oil
11. 1 recipe Lemon-Lime Aïoli (recipe follows)
12. 22 prepared French bread crostini
13. Garnish: chives and red bell pepper flowers*

Instructions

1. 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.
2. 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.
3. Spoon ¼ teaspoon Lemon-Lime Aïoli onto each crostini, and top with a crab cake. Top each crab cake with another ¼ teaspoon aïoli.
4. Garnish each with chives and a bell pepper flower, if desired.
5. Serve immediately.

Notes

1. *Using a small flower-shaped cutter, cut flower shapes from fresh bell pepper sections.
2. • 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.

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