Mini Crab Cakes
Ready In: 45 mins
Serves: 24
Ingredients
- 8 ounces cream cheese, room temperature
- 3⁄4 cup finely grated parmesan cheese, divided
- 1 large egg
- 1⁄4 cup sour cream
- 1 teaspoon finely grated orange peel
- 1⁄2 teaspoon finely grated lemon peel
- 4 teaspoons chopped fresh chives, divided
- 2 tablespoons chopped fresh chives, divided
- 1⁄4 teaspoon coarse kosher salt
- 1 large pinch cayenne pepper
- 6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
- 1 cup panko breadcrumbs (Japanese breadcrumbs)
- 1⁄4 cup unsalted butter, melted, plus more for pans
- fresh chives, cut into pieces
Directions
- Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 350°F
- Generously butter (Pam) 2 mini muffin pans.
- Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened.
- Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust.
- Spoon 1 generous tablespoon crab mixture into each cup.
- Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
- Bake crab cakes until golden on top and set, about 30 minutes.
- Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan.
- Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.
- Arrange crab cakes on serving platter; sprinkle with chives.
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