Ingredients:

-12 ounces shelled cooked crab
-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 dried bread crumbs
-Roasted Pepper-Chive Aioli
-Fresh chives, rinsed and cut into 1-inch lengths

1. Sort through crab and discard any bits of shell
2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork
3. Add crab and 1/4 cup bread crumbs; stir gently just to mix
4. Put remaining 1 cup bread crumbs in a shallow bowl
5. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick
6. Turn each cake in bread crumbs to coat on all sides, pressing gently to make crumbs adhere
7. Place cakes slightly apart in an oiled 12- by 17-inch baking pan
8. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes
9. With a spatula, transfer crab cakes to a platter
10. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake
11. Garnish platter with fresh chives
12. Serve hot

Roasted Pepper-Chive Aioli
1. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic