Crab Cake Bites

Cutest holiday appetizer ever?

Yields:

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
6 oz.
cream cheese, softened to room temperature
1
Egg, lightly beaten
3/4 c.
Sour Cream, Divided
2/3 c.
finely grated Parmesan, divided
1 1/2 tsp.
Old Bay seasoning, divided
2 tsp.
lemon juice
1 tsp.
lemon zest
Pinch cayenne pepper
2 tbsp.
finely chopped chives, divided
kosher salt
Freshly ground black pepper
1 c.
panko bread crumbs
6 tbsp.
butter, melted
Directions
  1. Preheat oven to 350°. Grease a 24-cup mini muffin pan with cooking spray.
  2. 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.
  3. 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.
  4. Bake until the edges begin to turn golden, 20 to 25 minutes .
  5. Meanwhile, make dipping sauce. Combine ½ cup sour cream, remaining chives, 1 teaspoon lemon juice and remaining Old Bay. Stir to combine.
  6. Serve crab cake bites warm or at room temperature with dipping sauce.

Crab Cake Bites

Chelsea Lupkin