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crab cake appetizer
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Crab Cake Appetizer

Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 crab cakes
Calories 88kcal
Author Joe, adapted from Bon Appetit

Ingredients

  • 1/2 pound crab meat--pasteurized , canned or fresh--picked of shells
  • 8 oz . cream cheese at room temperature
  • 3/4 cup grated Parmesan cheese , divided, 1/4 and 1/2
  • 1 egg
  • 1/4 cup sour cream
  • 1 tsp lemon zest
  • 3 tbsp chopped chives , divided 1 tbsp and 2 tbsp
  • 1/4 tsp Kosher salt
  • 1/8 tsp cayenne pepper
  • 1 1/8 cup Panko bread crumbs
  • 4 tbsp butter , melted
  • fresh chopped chives for garnish

Instructions

  • Place softened cream cheese in a medium bowl and use a mixer to blend until smooth
  • Add 1/4 cup grated parmesan cheese, egg, sour cream, lemon zest, 1 tbsp chives, salt and cayenne pepper and mix together.
  • Add crab meat and fold in with a rubber spatula
  • Cover and refrigerate until used.
  • Pre-heat oven to 350°
  • Combine Panko bread crumbs, 1/2 cup grated parmesan cheese and 2 tbsp chopped chives in a medium sized bowl.
  • Drizzle the melted butter into the mix, use a fork to coat all of the panko
  • Spray a 24 or 2, 12 cup mini muffin pans with cooking oil
  • Place about 2 tsp of the bread crumb mixture into each cup, and use your index finger to form an indent.
  • Then, fill the cup with about 1 tbsp of the crab meat mixture. You should make exactly 24 cakes
  • Top that with 1 tsp of the panko bread crumbs
  • Bake at 350° for 30 minutes, rotating the pan occasionally for even browning
  • Remove and let cool for 5 minutes.
  • Use a small fork or knife to remove the crab cakes from the pan

Nutrition

Serving: 1mini crab cake | Calories: 88kcal