Dessert: Parmesan-Crusted Crab Cake Bites with Chive Aïoli Recipe | MyRecipes

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

This recipe includes superfoods such as:

Lemon

Health benefits of Parmesan-Crusted Crab Cake Bites with Chive Aïoli Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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.