Mini Crab Cakes

Name: Mini Crab Cakes
Ingredients: FILLING; 3 ounces Cream cheese, room temp, lite ok; 3 ounces Mascarpone cheese; 1 Egg; 1/4 cup Mayo; 1 tablespoon Chopped fresh chives; 1/4 teaspoon Celery seed; 1 teaspoon Old Bay seasoning; 1/4 teaspoon Kosher salt; 1/8 teaspoon Cayenne pepper, or to taste; 6 ounces Fresh crab meat, lightly flaked.; CRUST; 1 cup Panko breadcrumbs; 1/2 cup Parmesan cheese, finely grated; 2 tablespoons Chopped fresh chives; 4 tablespoons (1/2 stick) melted butter, plus more to grease pans

16 ingredients

13 steps

Ingredients

FILLING
3 ounces Cream cheese, room temp, lite ok
3 ounces Mascarpone cheese
1 Egg
1/4 cup Mayo
1 tablespoon Chopped fresh chives
1/4 teaspoon Celery seed
1 teaspoon Old Bay seasoning
1/4 teaspoon Kosher salt
1/8 teaspoon Cayenne pepper, or to taste
6 ounces Fresh crab meat, lightly flaked.
CRUST
1 cup Panko breadcrumbs
1/2 cup Parmesan cheese, finely grated
2 tablespoons Chopped fresh chives
4 tablespoons (1/2 stick) melted butter, plus more to grease pans

Directions

1

With an electric mixer, beat cream and mascarpone cheeses until smooth.
2

Add egg and beat to blend.
3

Beat in mayo, chives and seasonings
4

Fold in crabmeat. You can make this 1 day ahead, keep covered and chilled.
5

Pre-heat oven to 350*
6

Grease 24ct mini muffin pans with butter.
7

Toss panko, parmesan and chives together in a small bowl.
8

Add melted butter and mix with fork until all crumbs are moistened.
9

Spoon 1 rounded tablespoon of panko mixture in each muffin cup and press down. Save what's left.
10

Spoon 1 generous tablespoon crab filling into each cup on top of crust.
11

Sprinkle 1 rounded teaspoon of panko mixture over filling.
12

Bake until golden, about 30 mins. (check at 25 mins.)
13

Cool 5 mins, then run a knife around each cake, if necessary, and lift out. These do not have to be served immediately, but don't let them sit out for more than 2 hours. Rewarm for 7 mins at 350* if necessary.