You probably love regular crab cakes, but that’s only because you haven’t tried the small versions so far. This recipe brings you the best mini crab cakes ever.
Ingredients:
1 large egg
6 oz fresh lump crabmeat
8 oz cream cheese
1/2 teaspoon finely grated lemon peel
1/4 teaspoon coarse kosher salt
3/4 cup finely grated parmesan cheese
1 teaspoon finely grated orange peel
1 cup breadcrumbs, pinch cayenne pepper
1/4 cup sour cream
4 teaspoons and 2 tablespoons chopped fresh chives
1/4 cup unsalted melted butter
fresh chives
Instructions:
Get two mini muffin pans before you start cooking. Beat the cream cheese with a mixer. Include the egg and 1/4 cup parmesan cheese and beat again. Continue addin the citrus peels, sour cream, coarse salt, 4 teaspoons chopped chives, and cayenne pepper. Beat the mixture again and include the crabmeat.
Grab the muffin pans and set the oven on 350 F degrees. In a second bowl mix the breadcrumbs, 2 tablespoons chives, and 1/2 cup parmesan together. Pour 1/4 cup melted butter over them. Cover the bottom of each cup with 1 tablespoon of breadcrumbs. Top off with 1 tablespoon crab dough and add the breadcrumb mixture as the last layer.
Put the mini crab cakes in the oven and bake them for half an hour. Let them cool and you can serve them with your favorite side. Include some chives on top for decoration.
