Jessica Mini Crab Cakes
Mini crab cakes for special brunch or light luncheon Adapted from Bon Appétit
Ingredients
- 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
- 1 Large pinch cayenne pepper optional
- 6 ounces fresh lump crabmeat picked over, patted dry, coarsely shredded
- 1-1/2 cup panko Japanese breadcrumbs
- 1/2 cup 1 stick butter , melted
- Fresh chives cut into pieces
- Using an electric mixer
Instructions
- 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.)
- 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.</span>
- 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.
- 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)
- If serving later, arrange on baking sheet, let stand at room temperature. Rewarm in a 350 degree oven for 5-6 minutes.
- Arrange crab cakes on a serving platter; sprinkle with chives.