Mini Crab Cakes

Name: Mini Crab Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 pinch Large of cayenne pepper; 0 teaspoons coarse kosher salt; 227 grams cream cheese, room temperature; 1 large egg; 4 teaspoons chopped fresh chives, divided; 24 servings Fresh chives, cut into pieces; 1 teaspoons finely grated lemon peel; 170 grams fresh lump crabmeat, picked over, patted dry, coarsely shredded; 1 teaspoon finely grated orange peel; 237 milliliters panko (Japanese breadcrumbs); 177 milliliters finely grated Parmesan cheese, divided; 59 milliliters sour cream; 59 milliliters (1/2 stick) unsalted butter, melted, plus more for pans

Mini Crab Cakes is a pescatarian recipe with 24 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 85 calories, 4g of protein, and 7g of fat. It works well as a cheap hor d'oeuvre. A mixture of cayenne pepper, parmesan cheese, lump crabmeat, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Using electric mixer, beat cream cheesein medium bowl until smooth.

Ingredients you will need

Cream

Equipment you will use

Hand Mixer

Bowl

Add 1/4 cup

Parmesan and egg; beat to blend. Beatin sour cream, citrus peels, 4 teaspoonschopped chives, coarse salt, and cayennepepper. Fold in crabmeat. DO AHEAD: Can bemade 1 day ahead. Cover and chill.

Ingredients you will need

Coarse Salt

Sour Cream

Crabmeat

Parmesan

Chives

Egg

Preheat oven to 350°F. Generouslybutter 2 mini muffin pans. Toss panko,1/2 cup Parmesan, and 2 tablespoonschopped chives in small bowl.

Ingredients you will need

Parmesan

Chives

Panko

Equipment you will use

Bowl

Oven

Drizzle 1/4cup melted butter over, tossing with forkuntil evenly moistened. Press 1 roundedtablespoon panko mixture into bottom ofeach muffin cup, forming crust. Spoon 1generous tablespoon crab mixture into eachcup.

Ingredients you will need

Butter

Crust

Panko

Crab

Sprinkle rounded teaspoon of pankomixture over each (some may be left over).

Bake crab cakes until golden on topand set, about 30 minutes. Cool in pans 5minutes. Run knife around each cake andgently lift out of pan. DO AHEAD: Can bemade 2 hours ahead. Arrange on bakingsheet; let stand at room temperature.Rewarm in 350°F oven 6 to 8 minutes.

Ingredients you will need

Crab

Equipment you will use

Oven

Knife

Frying Pan

Arrange crab cakes on serving platter;sprinkle with chives.

Ingredients you will need

Chives

Crab

* Available in the Asian foods section ofsome supermarkets and at Asian markets.

Equipment

Ingredients

Servings:

1pinch

Large of cayenne pepper 0teaspoons

coarse kosher salt 227grams

cream cheese, room temperature 1large

egg 4teaspoons

chopped fresh chives, divided 24servings

Fresh chives, cut into pieces 1teaspoons

finely grated lemon peel 170grams

fresh lump crabmeat, picked over, patted dry, coarsely shredded 1teaspoon

finely grated orange peel 237milliliters

panko (Japanese breadcrumbs)177milliliters

finely grated Parmesan cheese, divided 59milliliters

sour cream 59milliliters

(1/2 stick) unsalted butter, melted, plus more for pans

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hindsight Wines Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.