crabby cheesey cakes

Name: Crabby Cheesey cakes
Prep time: 15 min
Cook time: 45 min
Yield: 16
Cuisine: American
Ingredients: 2 cup(s) panko bread crumbs; 1/2 cup(s) parmesan cheese; 6 tablespoon(s) butter, melted; 1 tablespoon(s) olive oil; 2 clove(s) shallots; 1 cup(s) peppers assorted colors; 4 cup(s) mushrooms, fresh; 4 slice(s) bacon; 28 ounce(s) cream cheese; 1 teaspoon(s) pepper blend; 4 large eggs; 1/2 cup(s) whipping cream; 2 cup(s) crabmeat, fresh; 1 cup(s) gouda cheese smoked; 1/2 cup(s) parsley; 30 small crackers

15 Pinches 1 Photo

Janet Waters

seattle, WA

Updated on Jun 17, 2016

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!!

Rate

prep time 15 Min

cook time 45 Min

method Bake

yield 16 - 20

Ingredients

2 cups panko bread crumbs
1/2 cup parmesan cheese
6 tablespoons butter, melted
1 tablespoon olive oil
2 cloves shallots
1 cup peppers assorted colors
4 cups mushrooms, fresh
4 slices bacon
28 ounces cream cheese
1 teaspoon pepper blend
4 large eggs
1/2 cup whipping cream
2 cups crabmeat, fresh
1 cup gouda cheese smoked
1/2 cup parsley
30 small crackers

How To Make crabby cheesey cakes

Step 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.

Step 2

Chop then sauté shallot, peppers and mushrooms. About 10 min.
Step 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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