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Jessica Mini Crab Cakes

Mini crab cakes for special brunch or light luncheon Adapted from Bon App├ętit
5 from 4 votes
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Brunch
Cuisine American
Servings 24


  • 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


  • 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.