Mini Cream Cheese Crab Cakes
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
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
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