Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

I made these for a Christmas cocktail party that I went to last night and they were a big hit! I added a 1/4 tsp of Worcestershire. I also sprinkled a bit of sea salt on each one when I took them out of the oven. I will add some old bay seasoning next time which I think would be a nice touch also. The aioli is also delicious!

This is a great recipe! I followed it to a tee and it was a huge hit at a dinner party we attended last evening. I am going to make it again tonight, but will form into crab cakes as an entree. It is definitely a keeper!

This was a hit at our friend's Christmas party this year. We will definitely be making this again. The aioli is a must.

This recipe is delicious! I will definitely make again. It's very easy and nice for company because you can make it ahead. I suggest adding to the crab mixture a teas of worcestershire sauce, a tablespoon of mustard, a teas of hot sauce and some garlic to kick it up a notch. Edit | Remove

A very useful base recipe, but aside from the aioli, I found it lacking in flavor. Added 1 tsp of worcestershire sauce, 1/4 teaspoon of garlic powder, 1 tsp of a mild hot sauce (Cholula) and a pinch of onion salt. With those additions I would definitely rate this recipe 5 stars.

The aioli was absolutely delicious and went perfectly with the crab cakes. It is a very solid crab cake recipe and I recommend it.

Made these for my super bowl party as a shout out to the ravens (I.e., Baltimore crab cakes). They were delicious, easy, and everyone commented on how good they were. I will definitely make again. As for the aioli - I'm not a red pepper fan, so just used mayo, lime, and chives instead.

This recipe has now become a Christmas Eve tradition for our family since finding it in Sunset several years ago. My grand kids love it! Me too!!

I made these the other night for book club, and they disappeared quickly. It was nice to be able to cook them all at once.

These were amazing! I love that I didn't have to fry them. The ingredients in the crab cake mixture didn't take away from the crab. It was perfectly balanced. The aioli was great, too! I would certainly recommend this.

Outstanding! Made this last night for a cocktail party and the only regret was that I didn't make more.

I made these for a bunco party and they were a huge hit. I prepared the cakes about 4 hours ahead and they were crispy when I baked them right before my guests arrived. The only concern I had was that some of the bottoms got a bit burned so I turned the temperature down a bit with 5 minutes to go. I will definitely make these again for a special occasion but might use parchment paper next time.

These were amazing!!! I will definitely be making them again!!!

I followed this recipe exactly and it turned out amazing. Everyone kept saying how fantastic they were. Make sure to use fresh cooked crab meat.

Easy to make, delicious to eat. I made these for the party I was throwing for my parents 25th wedding anniversary party. I individually plated them to avoid people grabbing more than their share, which didn't stop them from grabbing more than 1 plate at a time. Everyone loved them. They were a huge hit~ Thanks for the recipe. Awesomely delicious

Delicious and easy!!! Once I saw that crab was on sale this week, I knew I had to make these! I added some diced green onion to the diced celery and I think it added a little extra flavor. I also made the aioli and really liked it! Just as good, if not better, as what you could order in a restaurant!!! and 10x cheaper! :)

This was my first time making crab cakes. Recipe was simple and turned out an amazingly delicious crispy cake. I did not make the aoli in the recipe. These were a hit with my husband and 9-year old son. I spent more time getting the meat out of the crab than anything else, but very worth it. Would definitely serve to company.

5 stars , for sure! I served these at a dinner party and the guest raved about them. Forget the scallops, or the shrimp, THESE were the hit! I am adding these to my regular recipes that I make often. I also made these early in the morning ahead of time, placed on a lined cookie sheet and pan fried them instead of baking. YUMMY! And very gourmet-ish, expensive, something you'd get at a 5 star restaurant kinda crab cakes :)

These were just excellent. Flavorful & easy to make. They will be a regular on seafood nights!

Awesome. Made these for a dinner party for 40 people without trying it first. Stayed true to the recipe. Made the aioli the day before. Made the crab cakes by 11:00 am, kept refrigerated in an aluminum cooking pan, baked them around 7:00 pm. Real crowd pleaser.

I must say these were a good start, but I wasn't thrilled. I suppose I must take into account they weren't fried and thus lighter, however I will continue looking for a delicioso crab cake recipe. The roasted rep-pepper chive aioli though....superb!

Love this recipe! Have made it several times for friends and family and it's always a hit!!!

These were amazing! I even made what crab cake lovers would consider a major change by using good-quality albacore tuna instead of crab. (I don't like crab, but wish I did.) Very easy to make, great texture and moist. Used light mayo. I also took the suggestions from two previous reviewers and blended the aioli in the blender, and used cooking spray on the bottom of pan and top of cakes. I think both those changes made a big difference. I will definitely make these again.

These were wonderful! I altered the recipe slightly - I added Old Bay seasoning instead of hot sauce, and used stone ground mustard instead of Dijon. Used 8oz of crab meat, and adjusted the other ingredients by sight to match - it made two baseball size crabcakes. Using fresh jumbo lump crab meat is definitely worth it! My husband found the aioli a little overpowering - next time, I may whip it up in the food processor to make it smooth. I served it up with a small sirloin steak, twice baked potatoes and green beans. Wonderful!!

These were super delicious and actually pretty easy to make. The panko made them nice and crispy even though they are baked in little oil. I was amazed at how well they held together in the oven!