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.