Crabby Cheesey cakes

Janet Waters


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!!

☆☆☆☆☆ 0 votes
16 - 20
15 Min
45 Min


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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 large
1/2 c
whipping cream
2 c
crabmeat, fresh
1 c
gouda cheese smoked
1/2 c
30 small

How to Make Crabby Cheesey cakes


  • 1Preheat 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.
  • 2Chop then sauté shallot, peppers and mushrooms. About 10 min.
  • 3with a mixer, cream cheese salt and pepper until fluffy. Beat in eggs then cream. Ass 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.

Printable Recipe Card

About Crabby Cheesey cakes

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American

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