Crab Cake Bites

Photo by Shelle T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Topping

  • 1/2

    cup mayonnaise

  • 2

    teaspoons Dijon mustard

  • 1

    tablespoon chopped fresh chives

Directions

1. Preheat oven to 350. Spray a 24 cup mini muffin tin liberally with Pam. 2. Whip cream cheese with an electric mixer until fluffy. 3. Stir in crabmeat, 1/3 cup of the 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 a heaping teaspoon of crumb mixture into each muffin cup and press into the bottom and partly up the sides. Top each with a tablespoon of crab mixture (a cookie scoop works great for this). 6. Bake for 25 minutes or until golden. Cool for 5 minutes in pan, then run a 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 a dollop on top of each crab cake bite. Serve warm or at room temperature.

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