Mini Crab Cakes PRINT

Published: May 22, 2013 Source: Noble Pig

Photo by Karen S.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • Ingredients

  • 8

    ounces cream cheese, room temperature

  • 1

    cup Parmesan cheese, divided

  • 1

    large egg

  • 1/4

    cup sour cream

  • 1

    teaspoon orange zest

  • 1/2

    teaspoon lemon zest

  • 4

    teaspoons plus 4 Tablespoons chopped fresh chives, divided

  • 1/4

    teaspoon coarse kosher salt

  • Large pinch cayenne pepper

  • 6

    ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded

  • 1-1/2

    cups panko (Japanese breadcrumbs)

  • 1/2

    cup (1 stick) butter , melted

  • Fresh chives cut into pieces

Directions

Directions Using an electric mixer, beat cream cheese in a medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus zest, 4 teaspoons chopped chives, coarse salt and cayenne pepper. Fold in crabmeat. (This can be made one day ahead. Cover and chill.) Spray mini muffin pan with nonstick spray. Toss 1-1/2 cups panko, 3/4 cup Parmesan and 4 Tablespoons chopped chives in a bowl. Drizzle melted butter over, tossing with a fork until evenly moistened. Press 1 rounded Tablespoon panko mixture into bottom of each muffin cup (makes a well with your thumb), forming crust. Spoon 1 generous Tablespoon crab mixture into each cup. Sprinkle more panko mixture over each. Bake crab cakes in a 350 degree oven until golden on top and set, about 20 minutes. Cool in pan 5 minutes. Gently lift each crab cake out of the pan with a fork onto a serving platter. (Can be made 2 hours ahead. Arrange on baking sheet, let stand at room temperature. Rewarm in a 350 degree oven for 5-6 minutes.) Arrange crab cakes on a serving platter; sprinkle with chives.

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