Mini Crab Cakes

Mini Crab Cakes
Photo by Lisa Hubbard

Ingredients

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

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
    • 1 large egg, beaten
    • 1/2 pound back fin or lump crabmeat
    • 1 tablespoon finely chopped pimientos
    • 3 tablespoons mayonnaise
    • +3 other ingredients


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