Crab Cake Bites
Cutest holiday appetizer ever?
Yields:
6
– 8
6
– 8
servings
Prep Time:
0
hours
15
mins
Cook Time:
0
hours
20
mins
Total Time:
0
hours
35
mins
Ingredients
Cooking spray, for pan
6 oz.
lump crab meat
lump crab meat
6 oz.
cream cheese, softened to room temperature
cream cheese, softened to room temperature
1
Egg, lightly beaten
Egg, lightly beaten
3/4 c.
Sour Cream, Divided
Sour Cream, Divided
2/3 c.
finely grated Parmesan, divided
finely grated Parmesan, divided
1 1/2 tsp.
Old Bay seasoning, divided
Old Bay seasoning, divided
2 tsp.
lemon juice
lemon juice
1 tsp.
lemon zest
lemon zest
Pinch cayenne pepper
2 tbsp.
finely chopped chives, divided
finely chopped chives, divided
kosher salt
Freshly ground black pepper
1 c.
panko bread crumbs
panko bread crumbs
6 tbsp.
butter, melted
butter, melted
Directions
- Preheat oven to 350°. Grease a 24-cup mini muffin pan with cooking spray.
- Combine crab meat, cream cheese, egg, ⅓ cup Parmesan, 1 teaspoon Old Bay, ¼ cup sour cream, lemon zest, 1 teaspoon lemon, cayenne and about 1 tablespoon chives in a large bowl. Season with salt and pepper and stir until evenly combined.
- In a separate bowl, combine remaining Parmesan, panko bread crumbs and melted butter. Divide mixture between muffin pan cups and press around the edges of cup to make a crust. Spoon the crab mixture into each cup.
- Bake until the edges begin to turn golden, 20 to 25 minutes .
- Meanwhile, make dipping sauce. Combine ½ cup sour cream, remaining chives, 1 teaspoon lemon juice and remaining Old Bay. Stir to combine.
- Serve crab cake bites warm or at room temperature with dipping sauce.
