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!
Recipe adapted just a bit from CHRISTMAS WITH SOUTHERN LIVING 2012