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Mini Crab Cakes

Serves 24


6 oz Lump crab meat, fresh


16 tsp Chives, fresh
1 Chives, fresh
1/2 tsp Lemon, zest
1 tsp Orange, zest


1 Egg, large

Baking & Spices

1 large pinch Cayenne pepper
1/4 tsp Kosher salt, coarse

Bread & Baked Goods

1 1/2 cups Panko


1/2 cup Butter
8 oz Cream cheese
1 cup Parmesan cheese
1/4 cup Sour cream
  • Megan Nason

    Mini Crab Cakes- these are baked in mini muffin tin

  • Tamara Gainous

    Crab Cake bites baked in mini muffin tins. Freezable?

  • Misty Wood

    Mini Crab Cakes Adapted from Bon Appetit Makes 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 Large pinch cayenne pepper 6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded 1-1/2 cups panko (Japanese breadcrumbs) 1/2 cup (1 stick) butter , melted Fresh chives cut into pieces 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. 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

  • Judith Cotto

    Mini Crab Cakes Recipe | Key Ingredient

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