Mini Crab Cakes

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Mini Crab Cakes (Side Dish)

      INGREDIENTS:

  •      8 ounces cream cheese, room temperature
  •      1 cup Parmesan cheese, divided
  •      1 large egg
  •      1/4 cup sour cream
  •      1 teaspoon orange zest
  •      1/2 teaspoon lemon zest
  •      4 teaspoons plus 4 Tablespoons chopped fresh chives, –
  •     -divided
  •      1/4 teaspoon coarse kosher salt
  •      Large pinch cayenne pepper
  •      6 ounces fresh lump crabmeat, picked over, patted dry, –
  •      -coarsely shredded
  •      1-1/2 cups panko (Japanese breadcrumbs)    
  •      1/2 cup (1 stick) butter , melted
  •      Fresh chives cut into pieces

 

These are truly the perfect little passing hor’dourves, coming together almost effortlessly.  The addition of orange and lemon zest gave them a nice burst of citrus flavor.  However, the crunchy outside against the creamy inside is really what knocked these out of the park.

INGREDIENTS:

  1. Using an electric mixer, beat cream cheese in a medium bowl until smooth.  Add 1/4 cup Parmesan and egg; beat to blend.  Beat in sour cream, citrus zest, 4 teaspoons chopped chives, coarse salt and cayenne pepper.  Fold in crabmeat.  (This can be made one day ahead.  Cover and chill.)
  2. Toss 1-1/2 cups panko, 3/4 cup Parmesan and 4 Tablespoons chopped chives in a bowl.  Drizzle melted butter over, tossing with a fork until evenly moistened.  Press 1 rounded Tablespoon panko mixture into bottom of each muffin cup (makes a well with your thumb), forming crust.  Spoon 1 generous Tablespoon crab mixture into each cup.  Sprinkle more panko mixture over each.
  3. Bake crab cakes in a 350 degree oven until golden on top and set, about 20 minutes.  Cool in pan 5 minutes.  Gently lift each crab cake out of the pan with a fork onto a serving platter. (Can be made 2 hours ahead.  Arrange on baking sheet, let stand at room temperature.  Rewarm in a 350 degree oven for 5-6 minutes.)
  4. Arrange crab cakes on a serving platter; sprinkle with chives.

 

Adapted from:http://noblepig.com/2010/03/mini-crab-cakes/