Mini Crab Cakes
These little gems are awesome. Leave it to Cathy at Noble Pig. She comes up with some of the best appetizers. For holidays, for game day, for company, everyone will love to see a platter of these coming their way. Love the little Parmesan/Panko cups....they hold together surprisingly well.
Mini Crab Cakes
From Cathy at Noble Pig, adapted from Bon Appetit
8 ounces cream cheese, room temperature
1 cup Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 teaspoon orange zest
1/2 teaspoon lemon zest
4 teaspoons plus 4 Tablespoons chopped fresh chives, divided
1/4 teaspoon coarse kosher salt
Large pinch cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1-1/2 cups panko (Japanese breadcrumbs)
1/2 cup (1 stick) butter , melted
Fresh chives cut into pieces
With an electric mixer, beat cream cheese in a medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus zest, 4 teaspoons chopped chives, coarse salt and cayenne pepper. Fold in crabmeat. (This can be made one day ahead. Cover and chill.)
Spray mini muffin pan with nonstick spray. Toss 1-1/2 cups panko, 3/4 cup Parmesan and 4 tablespoons chopped chives in a bowl. Drizzle melted butter over, tossing with a fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup (makes a well with your thumb), forming crust. Spoon 1 generous Tablespoon crab mixture into each cup. Sprinkle more panko mixture over each.
Bake crab cakes in a 350 degree oven until golden on top and set, about 20 minutes. Cool in pan at least 5 minutes. They will firm up. Gently lift each crab cake out of the pan with a fork onto a serving platter.
(Can be made 2 hours ahead. Arrange on baking sheet, let stand at room temperature. Rewarm in a 350 degree oven for 5-6 minutes.)
Arrange crab cakes on a serving platter; sprinkle with chives.