Zesty Crab Cake Bites
By
Cindy Smith Bryson
@cindyluhooskitchen
1
Ingredients
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1(8 ounce) cream cheese, softened to room temperature
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1 cparmesan cheese, divided
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1 largeegg
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1/4 csour cream
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1 tsporange zest
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1/2 tsplemon zest
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4 tspplus 4 tbls. chopped fresh chives, divided
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1/4 tspcoarse sea salt
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2 pinchcayenne pepper
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6 ozfresh lump crabmeat, picked and patted dry; shredded
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1 1/2 cpanko bread crumbs
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1 stick(equals 1/2 cup) butter, melted
How to Make Zesty Crab Cake Bites
- Using an electric mixer, beat cream cheese in a medium bowl until smooth. Add 1/4 cup of the Parmesan and egg; beat to blend. Beat in sour cream, citrus zests, 4 TSP. chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. Cover and chill for one hour. (this can be made up to 1 day in advance)
- Preheat oven to 350 degrees F. Spray 2 mini muffin pans w/ non-stick spray. Toss panko crumbs, 3/4 cup parmesan, and 4 TBSP. chopped chives in a bowl. Drizzle melted butter over, tossing until evenly moistened. Press 1 rounded TBSP. panko mixture into bottom on each muffin cup. Make a well w/ your thumb, forming a crust. Spoon 1 generous TBSP. crab mixture into well of each cup. Sprinkle more panko mixture over each.
- Bake crab cake bites until golden brown and set, about 20 minutes. Cool in pan @ least 5 minutes. Gently lift each crab cake bite out of the pan w/ a fork and onto a serving platter. NOTE: these can be made 2 hours ahead. Arrange on a baking sheet and allow to sit @ room temperature. Re-warm in 350 degree oven for 5 minutes.