Mini Crab Cakes
.
Yield
12 servingsPrep
10 minCook
30 minReady
52 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese (reduced-fat)
room temperature |
|
| ¾ | cup |
Parmesan cheese
divided |
|
| 1 | large |
eggs
|
|
| ¼ | cup |
sour cream, light
|
|
| ½ | teaspoon |
oranges
peel, finely grated |
|
| ½ | teaspoon |
lemon
peel, finely grated |
|
| ¼ | teaspoon |
kosher salt
coarse |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 6 | ounces |
crab meat
fresh, picked over, patted dry, coarsely shredded |
*
|
| 1 | cup |
bread crumbs, whole wheat
|
|
| ½ | stick |
butter, unsalted
melted, plus more for pans |
|
| 1 | x |
chives
fresh, cut into pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese (reduced-fat)
room temperature |
|
| 177 | ml |
Parmesan cheese
divided |
|
| 1 | large |
eggs
|
|
| 59 | ml |
sour cream, light
|
|
| 2.5 | ml |
oranges
peel, finely grated |
|
| 2.5 | ml |
lemon
peel, finely grated |
|
| 1.3 | ml |
kosher salt
coarse |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 173.4 | ml/g |
crab meat
fresh, picked over, patted dry, coarsely shredded |
*
|
| 237 | ml |
bread crumbs, whole wheat
|
|
| 56.5 | g |
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 ¼ 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, ½ cup Parmesan, and 2 tablespoons chopped chives in small bowl.
Drizzle ¼ 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.
