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Parmesan-Crusted Crab Cake Bites


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  • 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.



Step 1

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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