• Prep Time:
  • Cooking Time:
  • Serves: 24-servings

Mini Crab Cakes

  • Recipe Submitted by on

Category: Holiday, Cheese, Eggs, Cakes

 Ingredients List

  • 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

1. 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.)

2. 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.

3. 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.)

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