Parmesan-Crusted Crab Cake Bites

Parmesan-Crusted Crab Cake Bites
Parmesan-Crusted Crab Cake Bites

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    oz. fresh lump crabmeat, drained (I used Bay Beyond Backfin Lump Crabmeat)

  • 2

    (3 oz.) package cream cheese, softened

  • 2/3

    cup grated Parmesan cheese, divided

  • 3

    Tbsp. mayonnaise

  • 1

    tsp. Dijon mustard

  • 1

    tsp. Worcestershire sauce

  • 3/4

    tsp. Old Bay seasoning (I used Cheasapeake Bay seasoning)

  • 1/2

    tsp. lemon zest

  • 1

    egg yolk

  • 1 1/2

    Tbsp. chopped fresh parsley

  • 1 1/4

    cup Japanese breadcrumbs (panko)

  • 1/4

    cup butter, melted

  • Chive Aioli

  • Makes 1/2 cup. Prepare up to a day in advance, cover & chill.

  • 1/2

    cup mayonnaise

  • 1

    Tbsp. chopped fresh chives

  • 1

    tsp. Dijon mustard

  • 1

    garlic clove, pressed.

  • Combine all ingredients in a small bowl. Cover & chill.

Directions

Preheat oven to 350 degrees. 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 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 350 degrees 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.

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