Parmesan-Crusted Crab Cake Bites
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.
Details
Preparation
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.
You'll also love
- Corn Casserole by Pioneer Woman 4/5 (1 Votes)
- Yummy Sausage and Cheese Plate 4/5 (1 Votes)
- Scallops and Shrimp in a... 4/5 (1 Votes)
- Crab and Goat Cheese Turnovers 4/5 (1 Votes)
Review this recipe