Bite Sized Panko- Crusted Crab Cakes
Makes 24 crab cakes
#6 2007 Frei Brothers Chardonnay $14.99 Aisle 5A
Prep time: 20 minutes
Bake time: 15-18 minutes
Make ahead: The crab cakes can be assembled several hours ahead, cover and chill. The Aioli can be made 1- days ahead; cover and chill.
Note: these look great served on flat Asian-style soup spoons

12 ounces lump crab meat
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko ( or fine dried bread crumbs
Fresh chives, rinsed and cut into 1-inch lengths

Sort through crab and discard any bits of shell.
In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.
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 12- by 17-inch baking pan.
Bake at 475° until golden brown, about 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish each crab cake with 2 crossed pieces of chives. Serve hot.

Roasted Pepper-Chive Aioli
Makes about ½ cup

1/3 cup mayonnaise
1/4 cup chopped drained canned roasted red peppers
1 tablespoon minced fresh chives
2 teaspoons lemon juice
1 teaspoon minced garlic.

Combine all ingredients in a small bowl