Mini Crab Cakes

By srumbel

These Mini Crab Cakes were delicious. They reminded me of delicious crab dip sitting on top of a crust. This recipe makes 24 Mini Crab Cakes. We brought them over to my in-law's house for Mother's Day and everyone devoured them. This would be a great appetizer to make for any party. They seem really fancy but are made simply with the help of Kraft Fresh Take. I hope you make these delicious appetizers for your next get together or party!

from whatscookinglove

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 package Kraft Fresh Take - Italian Parmesan flavor
• 1 egg
• 1/2 cup mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 teaspoon parsley
• 1 can (6 ounces) lump crab, drained
• 1/4 cup butter, melted

Preparation

Step 1

. Preheat the oven to 350 degrees.


2. In a medium sized bowl beat the cream cheese, egg, and 1/2 cup Parmesan cheese from the Kraft Fresh Take until combined.


3. Then stir in the mayonnaise, lemon juice, Worcestershire sauce, Old Bay, and parsley. Gently fold in the lump crab meat.


4. In a small sized bowl add the breadcrumbs and remaining Parmesan Cheese from the Kraft Fresh Take and the butter and toss with a fork until it is evenly blended.


5. Place 1/2 tablespoon of the breadcrumb mixture in each muffin well of a greased 24 mini muffin pan. Press the breadcrumb mixture down to form a crust. Spoon 1 tablespoon of the crab mixture on top of each breadcrumb crust. Then sprinkle the remaining breadcrumbs evenly on top of the crab mixtures.


6. Bake for about 30 minutes or until golden brown. Garnish with additional parsley if desired.