Mini Crab Cakes
Leslie Clarke
ingredients
- 8 ounces cream cheese, room temperature
- 3/4 cup finely grated Parmesan cheese, divided
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon finely grated orange peel
- 1/2 teaspoon finely grated lemon peel
- 4 teaspoons plus 2 tablespoons chopped fresh chives, divided
- 1/4 teaspoon coarse kosher salt
- Large pinch of cayenne pepper
- 6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
- 1 cup panko (Japanese breadcrumbs)*
- 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
- Fresh chives, cut into pieces
directions
- 1
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.
- 2
Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
- 3
Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.
Source: Leslie Clarke
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