Mini Crab Cakes

52 minutes Prep: 10 minutes Cook: 30 minutes

155 calories per serving view nutrition facts

happyzhangbo

12 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

8	ounces	cream cheese (light)	room temperature
3/4	cup	parmesan, parmigiano-reggiano cheese, grated	divided
1	large	egg
1/4	cup	sour cream, light
1/2	teaspoon	orange	peel, finely grated
1/2	teaspoon	lemon	peel, finely grated
1/4	teaspoon	kosher salt	coarse
1	pinch	cayenne pepper
6	ounces	lump crab meat	fresh, picked over, patted dry, coarsely shredded
1	cup	bread crumbs, whole wheat
1/2	stick	butter, unsalted	melted, plus more for pans
1	x	chives	fresh, cut into pieces

Directions

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.

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).

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.

Arrange crab cakes on serving platter; sprinkle with chives.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 50g

Amount per Serving

Calories 155 62% of calories from fat

	% Daily Value*
Total Fat 11.0g	16%
Saturated Fat 6.0g	32%
Trans Fat 0.0g
Cholesterol 46mg	15%
Sodium 278mg	12%
Total Carbohydrate 8.0g	3%
Dietary Fiber 0.0g	2%
Sugars 1.0g
Protein 6.0g	13%

Vitamin A	6%		Vitamin C	0%
Calcium	12%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Spreads: Page 6

Last Recipes Viewed

Recipe Bite

Christmas Articles - A Sweet and Sour Treat

by Josh Khan

Growing up, rhubarb to me was a special treat that my friends and I got from our parents once a year. We didn’t know where it came from, how it was grown and what it even looked like as a plant. ...