Mini Crab Cakes
Delicate and flavorful mini crab cakes made with fresh lump crabmeat, cream cheese, and Parmesan, topped with a crispy panko crust. These elegant appetizers feature citrus zest and fresh chives for a bright, sophisticated taste.
Ingredients
- •8 ounces cream cheese
- •¾ cup Parmesan cheese
- •1 large egg
- •¼ cup sour cream
- •1 teaspoon orange peel
- •½ teaspoon lemon peel
- •4 teaspoons chopped fresh chives
- •¼ teaspoon coarse kosher salt
- •⅛ teaspoon cayenne pepper
- •6 ounces fresh lump crabmeat
- •1 cup panko breadcrumbs
- •¼ cup unsalted butter
- •1 additional butter for pans
- •2 tablespoons fresh chives
- •2 mini muffin pans
Cooking Instructions
- 1.
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.
10 min
- 2.
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).
15 min
- 3.
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.
35 min
- 4.
Arrange crab cakes on serving platter; sprinkle with chives.
5 min
- 5.
Available in the Asian foods section of some supermarkets and at Asian markets.