Parmesan-Crusted Crab Cake Bites

Mary at Home is Where the Boat Is

12 Servings

Hands-on time: 18 minutes

Total time: 48 minutes

6 oz fresh lump crabmeat

2 3-oz packages cream cheese, softened

2/3 cup grated Parmesan cheese, divided

3 Tbsp. mayonnaise

1 tsp Dijon mustard

1 tsp Worcestershire sauce

3/4 tsp Old Bay seasoning, or similar

1/2 tsp lemon zest

1 egg yolk

1 1/2 Tbsp. chopped fresh parsley

1 1/4 cup Panko Breadcrumbs

1/4 cup butter, melted

Chive Aioli

Preheat oven to 350° F. Generously grease 2 (12-cup) miniature muffin pans. Pick crabmeat, removing any bits of shell. Stir cream cheese in a large bowl until smooth. Add 1/3 cup Parmesan cheese and next 6 ingredients. stir until smooth. Fold in crabmeat and parsley.

Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl, toss with fork until breadcrumbs are moistened.

Spoon 1 Tbsp breadcrumb mixture into each muffin cup, press into bottom and up sides to form crust. Spoon 1 Tbsp crab mixture into each crust.

Bake at 350° for 25 minutes or until golden brown. Cool in pans 5 minutes. Run a knife around the edges of the crab cakes to loosen. Gently lift the cakes from the pan. Serve warm or at room temperature topped with Chive Aioli.

Chive Aioli

Makes 1/2 cup. Prepare up to a day in advance, cover and chill.

1/2 cup mayonnaise

1 Tbsp. chopped fresh chives

1 tsp Dijon mustard

1 garlic clove, pressed

Combine all ingredients in a small bowl. Cover and chill.