The holidays are always such a swirl of dinners, parties and deliciousness! In addition to all the other festivities, the month of December includes my birthday, the teenager’s birthday (who is now not a teenager anymore. Sniffle.) and our anniversary. So on those rare December evenings when we aren’t out celebrating I’ve been cooking light. As in appetizers for dinner. As in this quick and delicious tiny little crab cake bites…which of course would be fabulous as the opening act for one of the many holiday celebrations too! Now, you DO have to spring for some nice lump crabmeat for these. It ain’t cheap, but this recipe is going to make 24 of these delectable little numbers, and hey, we are WORTH it! So go for it. Tis the season.
The crabmeat gets mixed up with some whipped up cream cheese, some mayo, mustard,an egg yolk, parsley, and some seasonings. Now grab another bowl and mix up some melted butter with panko breadcrumbs (these are those large, light breadcrumbs…sometimes they are kept in the international aisle of your friendly supermarket).
Here comes the fun part – we are going to make these all in your mini muffin pan. Spray the heck out of it with Pam, and then drop a teaspoon or so of the bread crumb mixture in each cup. Press gently so the crumbs coat the bottom and come up a little ways on the side. Now drop a tablespoon of the crab mixture into each cup on top of the breadcrumbs (I used my cookie scoop for this and it worked perfectly). Pop it into the oven for about 25 minutes until they are nice and brown. Now cool them for about 5 minutes, run a butter knife around the edge and pop them out.
All that’s left to do is add a teeny dollop of a topping made of mustard, mayo and chives on the top of each one and you have an adorable army of cute little crab cake bites. They are terrific both warm and at room temperature, bood luck having them last long enough to make it to room temperature though…they are the very definition of “bet you can’t eat just one.”
Happy holiday whirlwind, everyone!Print
- 6 ounces lump crabmeat, drained and separated
- 6 ounces cream cheese, room temperature
- 2/3 cup freshly grated Parmesan cheese
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon horseradish
- 1 teaspoon Old Bay seasoning
- 1 egg yolk
- 2 tablespoons fresh chopped parsley
- 1 1/4 cups panko breadcrumbs
- 1/4 cup melted butter
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh chives
- Preheat oven to 350. Spray a 24 cup mini muffin tin liberally with Pam.
- Whip cream cheese with an electric mixer until fluffy.
- Stir in crabmeat, 1/3 cup of the parmesan cheese, 3 tablespoons mayo, 2 teaspoons mustard, Worcestershire sauce, horseradish, Old Bay, egg yolk and 2 tablespoons parsley. Set aside.
- Mix together breadcrumbs, remaining cheese and melted butter.
- Place a heaping teaspoon of crumb mixture into each muffin cup and press into the bottom and partly up the sides. Top each with a tablespoon of crab mixture (a cookie scoop works great for this).
- Bake for 25 minutes or until golden. Cool for 5 minutes in pan, then run a butter knife around each crab cake to gently loosen and remove from pan.
- Combine the topping ingredients (mayo, mustard and chives) until well blended and place a dollop on top of each crab cake bite. Serve warm or at room temperature.
Recipe adapted just a bit from CHRISTMAS WITH SOUTHERN LIVING 2012