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CRAB CAKE BITES

 

CRAB CAKE BITES
 
INGREDIENTS
 
6 oz. lump crab meat
6 oz. cream cheese, softened to room temperature
1 Egg, lightly beaten
3/4 c. Sour Cream, Divided
2/3 c. finely grated Parmesan, divided
1 1/2 tsp. Old Bay seasoning, divided
2 tsp. lemon juice
1 tsp. lemon zest
Pinch cayenne pepper
2 tbsp. finely chopped chives, divided
kosher salt
Freshly ground black pepper
1 c. panko bread crumbs
6 tbsp. butter, melted
DIRECTIONS
 
Preheat oven to 350 degrees F. Grease a 24-cup mini muffin pan with nonstick cooking spray.
 
COMBINE
cream cheese
egg
⅓ c Parmesan
1 teaspoon Old Bay Seasoning
sour cream
lemon zest
1 teaspoon lemon
cayenne
and about 1 tablespoon chives in a large bowl
Season with salt and pepper and stir until evenly combined.
If using lump crab meat, (gently FOLD INTO above mixture)
 
In a separate bowl, combine remaining cheese, bread crumbs and melted butter. Divide mixture between muffin pan cups and press around the edges of cup to make a crust. Spoon the crab mixture into each cup and bake for 20-25 minutes until the edges begin to turn golden brown.
 
Meanwhile, make dipping sauce. Combine sour cream, remaining chives, 1 teaspoon lemon juice and remaining Old Bay. Stir to combine.
Serve crab cake bites warm or at room temperature.


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