As the spring comes around and lent is in full force for many people, these easy mini crab cakes are a great appetizer for any gathering and is a true crowd pleaser. The mini crab cakes are full of lump crab meat, which is a necessity for any crab cake and is full of citrus flavor. The recipe also uses a cream cheese base in place of the mayo that helps the crab cakes firm up when they are baking. Baking the crab cakes make all edges nice and crispy with no effort and wont need to spend time frying them each.
In a bowl, beat together the cream cheese, 1/4 cup parmesan cheese and egg with an electric mixer. Beat until smooth.
Mix in the sour cream, both zests, chives, salt, cayenne pepper and crab meat. Mix until just combined throughout. This crab mixture can be made up to 2 days beforehand and stored in the refrigerator in a air seal container.
In a separate bowl, combine the bread crumbs and remaining parmesan cheese. Add the melted butter and stir until combined and still loose.
Using a cookie scoop or heaping tablespoon spoon the batter into the bread crumb mixture and roll covering every side with bread crumbs.
Press each one slightly into a greased mini muffin pan hole. Repeat until crab mixture is used. You should have about 24 in total. This step can be done up to 2 hours before baking.
Bake the crab cakes at 350F degrees for 25-30 minutes, or until the tops are golden brown and raised slightly. Let the crab cakes cool in the pans for an additional 5 minutes before removing. To remove, run a knife around the edges and should slide out.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!