Parmesan-Crusted Crab Cake Bites with Chive Aïoli Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These miniature crab cakes are baked rather than panfried and are easy to prepare for a crowd. Use a 1-inch scoop to portion the crab mixture evenly among the mini muffin cups. The crab mixture can be made a day in advance. Cover and store in the refriger
Ingredients
6 ounces fresh lump crabmeat, drained
2 (3-oz.) packages cream cheese, softened
2/3 cup grated Parmesan cheese, divided
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon Old Bay seasoning
1/2 teaspoon lemon zest
1 egg yolk
1 1/2 tablespoon chopped fresh parsley
1 1/4 cups Japanese breadcrumbs (panko)
1/4 cup butter, melted
Chive Aïoli
Instructions
Preheat oven to 350 °. Generously grease 2 (12-cup) miniature muffin pans. Pick crabmeat, removing any bits of shell.
Stir cream cheese in a large bowl until smooth. Add 1/3 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 medium bowl; toss with a fork until breadcrumbs are moistened. Spoon 1 Tbsp. breadcrumb mixture into each muffin cup; press into bottom and up sides to form crust. Spoon 1 Tbsp. crab mixture into each crust.
Bake at 350 ° for 25 minutes or until golden brown. Cool in pans 5 minutes. Run a knife around edges of crab cakes to loosen; gently lift cakes from pan. Serve warm or at room temperature topped with Chive Aïoli.
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