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Parmesan Crusted Crab Cake Bites - (Free Recipe below)

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SKU:
Crabcakparba - Recipes
Weight:
1.00 LBS
Shipping:
Calculated at Checkout

Ingredients

Crab Cakes:
6 oz. fresh lump crabmeat, drained (I used Bay Beyond Backfin Lump Crabmeat)
2 (3 oz.) package cream cheese, softened
cup grated Parmesan cheese, divided
3 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
¾ tsp. Old Bay seasoning (I used Cheasapeake Bay seasoning)
½ tsp. lemon zest
1 egg yolk
Tbsp. chopped fresh parsley
cup Japanese breadcrumbs (panko)
¼ cup butter, melted
  Chive Aioli
CHIVE AIOLI:
  hive Aioli
  Makes ½ cup. Prepare up to a day in advance, cover & chill.
½ cup mayonnaise
1 Tbsp. chopped fresh chives
1 tsp. Dijon mustard
1 garlic clove, pressed.

Directions

CRAB CAKES: Preheat oven to 350 degrees. Generously grease 2 (12-cup) miniature muffin pans. (I used a 24 cup mini muffin pan). 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 degrees for 25 minutes or until golden brown. Cool in pans 5 minutes. Run a knife around edges of crab cakes to loosen, gently lift cakes from pan. Serve warm or at room temperature topped with Chive Aioli. CHIVE AIOLI Combine all ingredients in a small bowl. Cover & chill.