These delicious morsels are easy to make and with no last minute fuss, they will become a party favorite for you and your guests. Plan on about 2 cakes a person when serving with other appetizers.
| Prep Time | 1 hour |
| Cook Time | 25 minutes |
| Servings |
cakes
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Ingredients
- 6 ounces crab meat
- 6 ounces cream cheese softened
- 2/3 cup grated Parmesan cheese divided
- 3 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon worcestershire sauce
- 3/4 teaspoon Old Bay seasoning
- 1/2 teaspoon lemon zest
- 1 egg yolk
- 1/2 tablespoon chopped parsley
Crust
- 1/4 cup butter melted
- 1 1/4 cup Panko bread crumbs
Aioli
- 1/2 cup mayonnaise
- 1 tablespoon chives chopped
- 1 teaspoon dijon mustard
- 1 clove garlic minced
Ingredients
Crust
Aioli
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Instructions
- Mix all ingredients for the crab cakes including 1/3 cup parmesan cheese in a small bowl. This can be kept covered in the refrigerator for a day.
- Combine butter, panko crumbs, and 1/3 cup parmesan cheese and press into well greased or sprayed miniature muffin cups. About a tablespoon of the crumbs per cup. Should make 24.
- Preheat oven to 350 degrees. Divide crab mixture into each muffin cup. About a tablespoon a cup. Bake for 25 minutes or until they turn a light golden brown. Let cool for about 10 minutes. Slide a knife around the edges of the cup and lift out. Serve with Aioli on the side.
Aioli
- Mix all ingredients and serve next to crab cakes.
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