These crab cake bite appetizers are sure to be a hit at your next gathering. They have all the great taste of regular crab cakes but are easy to pick up and easy to make – right in a mini muffin pan. Your guests are sure to be impressed!
6 oz. lump crabmeat
6 oz. cream cheese, softened to room temp.
1 egg, lightly beaten
2/3 cup grated Parmesan cheese, divided
1 tsp sour cream
1 tsp Old Bay
1 tsp lemon juice
1 tsp lemon zest
pinch cayenne pepper
1 Tbsp chopped chives
6 Tbsp melted butter
1 cup Panko bread crumbs
1. Preheat oven to 350 degrees F. Grease a 24-cup mini muffin pan with nonstick cooking spray.
2. Combine crab meat, cream cheese, egg, ⅓ c Parmesan, sour cream, Old Bay, lemon juice, lemon zest, cayenne pepper and chives in a large bowl. Season with salt and pepper and stir until evenly combined.
3. In a separate bowl, combine remaining cheese, bread crumbs and melted butter. Divide mixture between muffin pan cups and press around the edges of cup to make a crust.
4. Spoon the crab mixture into each cup and bake for 20-25 minutes until the edges begin to turn golden brown.
Serve crab cake bites warm or at room temperature.