crab cakes bites, parmesan crusted with chive aioli

By á-7976

Ingredients

• 6 oz fresh lump crabmeat, drained
• 6 oz cream cheese, softened
• 2/3 cup grated parmesan cheese, divided
• 3 tbl mayonnaise
• 2 tsp Dijon mustard
• 1 tsp worchestershire sauce
• 3/4 tsp old bay seasoning
• 1/2 tsp lemon zest
• 1 egg yolk
• 1 1/2 tbl chopped fresh parsley
• 1 1/4 cups panko breadcrumbs
• 1/4 cup butter, melted
• CHIVE AIOLI
• 1/2 cup mayo
• 1 tbl chopped fresh chives
• 1 tsp Dijon mustard
• 1 garlic clove, pressed

Details

Preparation time 18mins
Cooking time 48mins

Preparation

Step 1

preheat oven to 350. generously grease 2 (12 cup) mini muffin tins. pick crabmeat, removing any bits of shell. stir cream cheese in a lg bowl until smooth. add 1/2 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 med bowl. toss with a fork until breadcrumbs are moistened. spoon 1 tbl breadcrumb mixture into each muffin cup: press into bottom and up sides to form crust. spoon 1 tbl crab mixture into each crust.
bake 350 for 25 min or until golden brown. cool in pans 5 min. run a knife around edges of crab cakes to loosen. gently lift cakes from pan. serve warm or at room temp topped with chive aioli.

CHIVE AIOLI
combine all ingredients in a small bowl. cover and chill. can be made up to a day in advance.