
Ingredients
Crab Cake Bites
- 6 oz. fresh lump crabmeat drained
- 2 3 oz. package cream cheese softened
- 2/3 cup grated Parmesan cheese divided
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 3/4 tsp Old Bay seasoning
- 1/2 tsp lemon zest
- 1 large egg yolk
- 1 1/2 tbsp chopped fresh parsley
- 1 1/4 cup Japanese breadcrumbs panko
- 1/4 cup butter melted
Chive Aioli
- 1/2 cup mayonnaise
- 1 tbsp chopped fresh chives
- 1 tsp Dijon mustard
- 1 garlic clove grated
Instructions
Crab Cakes
- Preheat oven to 350 degrees. Generously grease 2 (12-cup) miniature muffin pans. (I used a 24 cup mini muffin pan)
- 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 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 degrees for 25 minutes or until golden brown.
- Cool in pan 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 Aioli.
Chive Aioli
- Makes ½ cup. Combine all ingredients in a small bowl. Cover & chill. May be made a day in advance.
Tagged Kid Friendly