Ingredients: |
Ingredients: 6 oz fresh lump crabmeat, drained (I used Bay Beyond Backfin Lump Crabmeat)
2 (3 oz) pkg cream cheese, softened
2/3 c grated Parmesan cheese, divided
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
¾ tsp Old Bay seasoning (I used Cheasapeake Bay seasoning)
½ tsp lemon zest
1 egg yolk
1 ½ tbsp chopped fresh parsley
1 ¼ cup Panko breadcrumbs
¼ cup butter, melted
Chive Aioli (see recipe below)
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Directions: |
Directions:The crab mixture can be made a day in advance, then the bite-size cakes are formed and baked in a mini muffin tin with a crust of Parmesan cheese and panko bread crumbs! Preheat oven to 350º. Generously grease 2 (12 c) miniature muffin pans. (I used a 24 cup mini muffin pan). Pick crabmeat, removing any bits of shell. Stir cream cheese in a large bowl until smooth. Add 1/3 c Parmesan cheese and next 6 ingredients, stir until smooth. Fold in crabmeat and parsley.Combine remaining 1/3 c Parmesan cheese, breadcrumbs, and melted butter in a medium bowl, toss with fork until breadcrumbs are moistened.Spoon 1 tbsp breadcrumb mixture into each muffin cup, press into bottom and up sides to form crust. Spoon 1 tbsp crab mixture into each crust. Bake at 350º for 25 min or until golden brown.
Cool in pans 5 min. Run a knife around edges of crab cakes to loosen, gently lift cakes from pan. Serve warm or at room temperature topped with Chive Aioli.
Chive Aioli:
½ cup mayonnaise
1 tbsp chopped fresh chives
1 tsp Dijon mustard
1 garlic clove, pressed.
Combine all ingredients in a small bowl. Makes ½ cup. Prepare up to a day in advance, cover & chill. |
This recipe for Parmesan Crusted Crab Cake Bites is from