Sunday, January 2, 2011

Mini Crab Cakes


When I'm looking to make something that will be a home run and impress guests, I turn to Annie's Eats.  This was no exception.

These little cuties are delicious, and pretty easy to make too.  They're not super cheap (the crab cost about $14 for a pound), but are a great little appetizer.

I had two mini muffin pans; one silicone and one metal.  This made me realize that silicone is definitely the way to go, and I might even replace my metal pans with another silicone one.  The crab cakes in the metal stuck to the pan, even with my spraying with Pam, while the cakes in the silicone slid right out.  I also lost some of the bottom layer in the metal pans that was saved in the silicone.

I found whole wheat Panko bread crumbs in my local grocery store, and used them here.  It was great, and ever so slightly more healthful!  In addition, the crab filling turned out more than was needed to fill the two mini muffin pans, so it could probably have made a whole nother pan (is nother a word?  Because whole another doesn't sound right?)

So, the next time you're having a gathering, try these mini muffin crab cakes.  They're a real treat.  While they are delicious, they are way too rich and decadent to have as a crab cake meal.

Mini Crab Cakes
Printer-Friendly Version
Yield: about 24 mini crab cakes
8 oz. cream cheese, at room temperature
¾ cup finely grated Parmesan cheese, divided
1 large egg
¼ cup sour cream
½ tsp. lemon zest
3 tbsp. minced fresh chives, divided
¼ tsp. kosher salt
Pinch cayenne pepper
8 oz. fresh lump crabmeat, patted dry and coarsely chopped
1 cup panko breadcrumbs
4 tbsp. unsalted butter, melted
Additional fresh chives, for garnish
In a medium bowl, combine the cream cheese, ¼ cup of the Parmesan, and the egg; beat with an electric mixer to blend.  Beat in the sour cream, lemon zest, 1 tablespoon of the chives, salt and cayenne pepper.  Gently fold in the crabmeat.  (This mixture can be made up to 1 day in advance.)
Preheat the oven to 350˚ F.  Spray a 24-well mini muffin pan with cooking spray.  In a medium bowl, combine the panko, remaining ½ cup of the Parmesan, and 2 tablespoons of the minced chives.  Drizzle the melted butter over the mixture and toss with a fork until evenly blended and moistened.  Place 1 tablespoon of the panko mixture in each muffin well and press down to form a crust.  Spoon 1 generous tablespoon of the crab mixture over the crumb mixture in each well.  Sprinkle a rounded teaspoon of the panko mixture over the top of each.
Bake until golden and set, about 30 minutes, rotating the pan halfway through baking.  Allow to cool in the pans 5 minutes.  Run a knife around the edge of each cake and gently lift it out of the pan.  (These can be baked 2 hours in advance.  Rewarm at 350˚ F for 6-8 minutes just before serving.)  Garnish with additional fresh chives, if desired.
Source: barely adapted from Bon Appétit, April 2009

No comments:

Related Posts with Thumbnails