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

Crab cakes sprinkled with panko-Japanese-style coarse-grained breadcrumbs-are very light, elegant snacks that are perfect for any occasion.
Go through the crabs and remove all the pieces of shell.In a large bowl, combine celery, chopped green onion, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add the crabs and 1/4 cup panko; stir gently to combine.Place the remaining 1 cup panko in a shallow bowl. Shape the crab mixture into 24 tortillas, each about 2 inches wide and 1/2 inch thick. Roll each cake in panko to coat on all sides, pressing lightly to make the crumbs stick. Place the cakes slightly apart on a greased 12-by-17-inch baking dish.Bake in a regular or convection oven at 475 ° C until golden brown, 15 to 18 minutes. Use a spatula to transfer the crab patties to a platter. On each cake, place a spoonful of baked aioli with pepper and green onions. Garnish the dish with fresh green onions. Serve hot.Aioli with baked peppers and green onions. In a small bowl, combine 1/3 cup mayonnaise, 1/4 cup chopped canned roasted red pepper, 1 tablespoon chopped fresh green onion, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. It turns out about 1/2 cup.