Name: Mini Crab Cakes
Yield: Makes 24
Ingredients: 8 ounces cream cheese, room temperature; 3/4 cup finely grated Parmesan cheese, divided; 1 large egg; 1/4 cup sour cream; 1 teaspoon finely grated orange peel; 1/2 teaspoon finely grated lemon peel; 4 teaspoons plus 2 tablespoons chopped fresh chives, divided; 1/4 teaspoon coarse kosher salt; Large pinch of cayenne pepper; 6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded; 1 cup panko (Japanese breadcrumbs)*; 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans; 1 plus more for pans; Fresh chives, cut into pieces; 2 mini muffin pans

Image may contain Muffin Food Dessert Confectionery and Sweets

Photo by Lisa Hubbard

Recipe information

Yield
Makes 24

Ingredients

8 ounces cream cheese, room temperature

3/4 cup finely grated Parmesan cheese, divided

1 large egg

1/4 cup sour cream

1 teaspoon finely grated orange peel

1/2 teaspoon finely grated lemon peel

4 teaspoons plus 2 tablespoons chopped fresh chives, divided

1/4 teaspoon coarse kosher salt

Large pinch of cayenne pepper

6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded

1 cup panko (Japanese breadcrumbs)*

1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans

1 plus more for pans

Fresh chives, cut into pieces

Special Equipment

2 mini muffin pans

Preparation

Step 1
Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Step 2
Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
Step 3
Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.
Step 4
Arrange crab cakes on serving platter; sprinkle with chives.
Step 5
- Available in the Asian foods section of some supermarkets and at Asian markets.

TagsCrab Shellfish Seafood Chive Herbs & Spices Cream Cheese Cheese Dairy Starter Brunch Dinner Nut Free Oven Bake Electric Mixer Stand Mixer Bon Appétit

Recipe notes

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