Mini Crab Cakes
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.
Using electric mixer, beat cream cheesein medium bowl until smooth.
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.
Preheat oven to 350°F. Generouslybutter 2 mini muffin pans. Toss panko,1/2 cup Parmesan, and 2 tablespoonschopped chives in small bowl.
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.
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.
Arrange crab cakes on serving platter;sprinkle with chives.
* Available in the Asian foods section ofsome supermarkets and at Asian markets.
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.
Hindsight Wines ChardonnayOur 2018 Chardonnay is sourced from vineyards in Carneros and Oak Knoll. Fermented in stainless steel, then aged three months on the lees in neutral French oak, the wine shows great acidity, weight and mouth-feel. This 100% Chardonnay shows acidity normally reserved for stainless only wines. This is a beautifully balanced Chardonnay.