Mini Crab Cakes

Mini Crab Cakes
Photo by Lisa Hubbard

Ingredients

  • plus more for pans
  • ¾ cup finely grated Parmesan cheese, divided
  • 8 ounces cream cheese, room temperature
  • 10 teaspoons fresh chives
  • Fresh chives
  • 1 large egg
  • ¼ teaspoon coarse kosher salt
  • + 8 more ingredients
    • 1 cup panko (Japanese breadcrumbs)*
    • ¼ cup sour cream
    • 1 lemon peel
    • Large pinch of cayenne pepper
    • 1 orange
    • 2 mini muffin pans
    • ¼ cup unsalted butter
    • 6 ounces fresh lump crabmeat

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. Preheat oven to 35...

View full recipe at Epicurious

Comments

Variations on Mini Crab Cakes

  • Mini Crab Cakes
    • 4 saltine crackers, crumbled
    • 1 teaspoon seafood seasoning
    • 1 tablespoon minced fresh parsley
    • 2 tablespoons canola oil, divided
    • +3 other ingredients


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