Real Recipes From Real Home Cooks ®

crabby cheesey cakes

Recipe by
Janet Waters
seattle, WA

Amaze your guests with this tasty appetizer. Creamy, cheesy, bacony crab dip/spread that you can serve with crackers or French bread. You can make it ahead and serve it warm or cold. So good!!

yield 16 - 20
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For crabby cheesey cakes

  • 2 c
    panko bread crumbs
  • 1/2 c
    parmesan cheese
  • 6 Tbsp
    butter, melted
  • 1 Tbsp
    olive oil
  • 2 clove
  • 1 c
    peppers assorted colors
  • 4 c
    mushrooms, fresh
  • 4 slice
  • 28 oz
    cream cheese
  • 1 tsp
    pepper blend
  • 4 lg
  • 1/2 c
    whipping cream
  • 2 c
    crabmeat, fresh
  • 1 c
    gouda cheese smoked
  • 1/2 c
  • 30 sm

How To Make crabby cheesey cakes

  • 1
    Preheat oven to 350* mix panko, melted butter and parmesan cheese in muffin tins, mini muffin tins or a spring form pan and bake until golden brown to form the crust.
  • 2
    Chop then sauté shallot, peppers and mushrooms. About 10 min.
  • 3
    with a mixer, cream cheese salt and pepper until fluffy. Beat in eggs then cream. Add the cooked vegetables, crabmeat, gouda and parsley. Pour filling over the crust and bake until the center is firm but slightly jingly. Cool or serve warm with crackers as an appetizer dip.

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