Recipe of the Month

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.