Crab Cake Bites

By carvalhohm

The holidays are always such a swirl of dinners, parties and deliciousness!  In addition to all the other festivities, the month of December includes my birthday, the teenager’s birthday (who is now not a teenager anymore.  Sniffle.) and our anniversary.  So on those rare December evenings when we aren’t out celebrating I’ve been cooking light.  As in appetizers for dinner.  As in this quick and delicious tiny little crab cake bites…which of course would be fabulous as the opening act for one of the many holiday celebrations too!

Ingredients

• Topping:
• 6 ounces lump crabmeat, drained and separated
• 6 ounces cream cheese, room temperature
• 2/3 cup freshly grated Parmesan cheese
• 3 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon horseradish
• 1 teaspoon Old Bay seasoning
• 1 egg yolk
• 2 tablespoons fresh chopped parsley
• 1 1/4 cups panko breadcrumbs
• 1/4 cup melted butter
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped fresh chives

Details

Servings 24
Adapted from framedcooks.com

Preparation

Step 1

1. Preheat oven to 350. Spray 24 cup mini muffin tin liberally with Pam.

2. Whip cream cheese with electric mixer until fluffy.

3. Stir in crab meat, 1/3 cup Parmesan cheese, 3 tablespoons mayo, 2 teaspoons mustard, Worcestershire sauce, horseradish, Old Bay, egg yolk and 2 tablespoons parsley. Set aside.

4. Mix together breadcrumbs, remaining cheese and melted butter.

5. Place heaping teaspoon of crumb mixture into each muffin cup and press into the bottom and partly up the sides. Top each with tablespoon of crab mixture (cookie scoop works great for this).

6. Bake for 25 minutes or until golden. Cool for 5 minutes in pan, then run butter knife around each crab cake to gently loosen and remove from pan.

7. Combine remaining mayo, mustard and chives until well blended and place dollop on top of each crab cake bite. Serve warm or at room temperature.