0 Picture
Ingredients
- 8 ounces cream cheese, room temperature
- 3/4 cup finely grated Parmesan cheese, divided
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon finely grated orange peel
- 1/2 teaspoon finely grated lemon peel
- 4 teaspoons plus 2 tablespoons chopped fresh chives, divided
- 1/4 teaspoon coarse kosher salt
- Large pinch of cayenne pepper
- 6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
- 1 cup panko (Japanese breadcrumbs)*
- 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
- Fresh chives, cut into pieces
- Special equipment: 2 mini muffin pans
Details
Servings 24
Adapted from epicurious.com
Preparation
Step 1
Preparation
Using electric mixer, beat cream cheese
in medium bowl until smooth. Add 1/4 cup
Parmesan and egg; beat to blend. Beat
in sour cream, citrus peels, 4 teaspoons
chopped chives, coarse salt, and cayenne
pepper. Fold in crabmeat. DO AHEAD: Can be
made 1 day ahead. Cover and chill.
Preheat oven to 350°F. Generously
butter 2 mini muffin pans. Toss panko,
1/2 cup Parmesan, and 2 tablespoons
chopped chives in small bowl. Drizzle 1/4
cup melted butter over, tossing with fork
until evenly moistened. Press 1 rounded
tablespoon panko mixture into bottom of
each muffin cup, forming crust. Spoon 1
generous tablespoon crab mixture into each
cup. Sprinkle rounded teaspoon of panko
mixture over each (some may be left over).
Bake crab cakes until golden on top
and set, about 30 minutes. Cool in pans 5
minutes. Run knife around each cake and
gently lift out of pan. DO AHEAD: Can be
made 2 hours ahead. Arrange on baking
sheet; let stand at room temperature.
Rewarm in 350°F oven 6 to 8 minutes.
Arrange crab cakes on serving platter;
sprinkle with chives.
* Available in the Asian foods section of
some supermarkets and at Asian markets.
add your own note
Review this recipe