Parmesan-Crusted Crab Cake Bites with Chive Aioli

A squeeze of fresh lemon juice is all these chunky, scallion-flecked crab cakes really need. But if you’d like to convert them to dinner party fare, you could make a fresh relish or salsa to go with them.

Parmesan-crusted crab bites.
Photo by Jacob T.
Parmesan-crusted crab bites.
Parmesan-crusted crab bites.

PREP TIME

50

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

50

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

Ingredients

  • 6

    ounces fresh lump crabmeat, drained

  • 2

    (3-ounce) package cream cheese, softened

  • 2/3

    cup grated Parmesan cheese, divided

  • 3

    tablespoons mayonnaise

  • 1

    teaspoon Dijon mustard

  • 1

    teaspoon Worcestershire sauce

  • 3/4

    teaspoon Old Bay seasoning

  • 1/2

    teaspoon lemon zest

  • 1

    egg yolk

  • 1 1/2

    tablespoons chopped fresh parsley

  • 1 1/4

    cup Japanese breadcrumbs (panko)

  • 1/4

    cup butter, melted

  • CHIVE AIOLI:

  • Makes 1/2 cup

  • 1/2

    cup mayonnaise

  • 1

    tablespoon chopped fresh chives

  • 1

    teaspoon Dijon mustard

  • 1

    garlic clove, pressed

Directions

Preheat oven to 350°F. Generously grease 2 (12-cup) 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 cup Parmesan cheese and next 6 ingredients, stir until smooth. Fold in crabmeat and parsley. Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl, toss with fork until breadcrumbs are moistened. Spoon 1 tablespoon breadcrumb mixture into each muffin cup, press into bottom and up sides to form crust. Spoon 1 tablespoon crab mixture into each crust. Bake at 350°F for 25 minutes or until golden brown. Cool in pans 5 minutes. 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 AOILI: Combine all ingredients in a small bowl. Cover & chill. Can be made a day in advance

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