crabby cheesey cakes
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!!
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yield
16 - 20
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For crabby cheesey cakes
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2 cpanko bread crumbs
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1/2 cparmesan cheese
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6 Tbspbutter, melted
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1 Tbspolive oil
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2 cloveshallots
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1 cpeppers assorted colors
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4 cmushrooms, fresh
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4 slicebacon
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28 ozcream cheese
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1 tsppepper blend
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4 lgeggs
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1/2 cwhipping cream
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2 ccrabmeat, fresh
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1 cgouda cheese smoked
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1/2 cparsley
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30 smcrackers
How To Make crabby cheesey cakes
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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.
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2Chop then sauté shallot, peppers and mushrooms. About 10 min.
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3with 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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