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Crab Cake Bites Recipe

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This recipe for Crab Cake Bites is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
24 bites

 

 

 

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