Mini Cream Cheese Crab Cakes

makes 24


6 ounces cream cheese, room temperature

1 cup plus 2 Tablespoons Parmesan cheese, divided

1 extra large egg

1/4 cup sour cream, light or full fat

1/2 teaspoon freshly grated lemon zest

3 Tablespoons chopped fresh chives, plus more for garnish

1/4 teaspoon kosher salt

1/8 teaspoon cayenne pepper or more to taste

8 ounces fresh lump or special crabmeat, picked over, patted dry if overly wet

1 1/4 cup panko crumbs, divided

5 Tablespoons unsalted butter plus more for pans, melted

Lemon wedges

Tabasco 


In a medium bowl, beat the cream cheese with a hand held mixer until smooth.  Add 1/4 cup of the Parmesan and egg; beat to blend.  Beat in sour cream, lemon zest, 1 tablespoon of chives, salt, and cayenne pepper.  Fold in crabmeat.  (Mixture can be made 1 day ahead; cover and refrigerate).


Preheat oven to 350° F.  Generously butter a 24-cup mini muffin pan; set aside.


In a medium bowl, toss together the panko, the remaining Parmesan, and the remaining 2 tablespoons chopped chives.  Drizzle the 5 tablespoons of melted butter over, tossing with a fork until evenly moistened.  Press 1 tablespoon of the panko mixture into the bottom of each muffin cup, pressing down with the back of the tablespoon forming a shallow cup.  Divide the crab mixture (about 1 tablespoon) evenly into each muffin cup.  Sprinkle the remaining panko mixture over each cup.


Bake crab cakes until golden on top and set, about 30 minutes.  Cool in the pan for 5 minutes.  Run a knife around each cake and gently lift out of the pan.  (Crab cakes can be made 2 hours ahead. Arrange on a baking sheet; let stand at room temperature.  Rewarm in a 350° F oven for 6-8 minutes)


Arrange crab cakes on a serving platter; garnish with chives.  Serve with lemon wedges and Tabasco.


Printed from thegalleygourmet.net