Ingredients: |
Ingredients: 6 ounces lump crabmeat, drained and separated 6 ounces cream cheese, room temperature 2/3 cup freshly grated Parmesan cheese 3 tablespoons mayonnaise 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon horseradish 1 teaspoon Old Bay seasoning 1 egg yolk 2 tablespoons fresh chopped parsley 1 1/4 cups panko breadcrumbs 1/4 cup melted butter
Topping
1/2 cup mayonnaise 2 teaspoons Dijon mustard 1 tablespoon chopped fresh chives
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Directions: |
Directions: Preheat oven to 350. Spray a 24 cup mini muffin tin liberally with Pam.
Whip cream cheese with an electric mixer until fluffy.
Stir in crabmeat, 1/3 cup of the parmesan cheese, 3 tablespoons mayo, 2 teaspoons mustard, Worcestershire sauce, horseradish, Old Bay, egg yolk and 2 tablespoons parsley. Set aside.
Mix together breadcrumbs, remaining cheese and melted butter.
Place a heaping teaspoon of crumb mixture into each muffin cup and press into the bottom and partly up the sides. Top each with a tablespoon of crab mixture (a cookie scoop works great for this).
Bake for 25 minutes or until golden. Cool for 5 minutes in pan, then run a butter knife around each crab cake to gently loosen and remove from pan.
Combine the topping ingredients (mayo, mustard and chives) until well blended and place a dollop on top of each crab cake bite. Serve warm or at room temperature. |