All Recipes

Crab Cake Bites

45 Mins


6 Ounces Fresh Lump Crabmeat, drained

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 1/2 Tablespoons Fresh Parsley, chopped

1 1/4 Cup Martin's Potato Bread, lightly toasted and pulsed into breadcrumbs

1/4 Cup Butter, melted

Serves: 12


Step 1

Preheat oven to 350 degrees. Generously grease 2 (12-cup) mini muffin tins. Pick through the crabmeat, removing any bits of shell.

Step 2

Stir cream cheese in a large bowl until smooth. Add 1/3 cup Parmesan cheese and next 6 ingredients, stir until smooth. Fold in crabmeat and parsley.

Step 3

Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl, toss together until breadcrumbs are moistened.

Step 4

Spoon 1 tablespoon breadcrumb mixture into each muffin cup, pressing into the bottom and sides to form a crust. Spoon 1 tablespoon crabmeat mixture onto each crust.

Step 5

Bake at 350 degrees for 25 minutes or until golden brown.

Step 6

Remove muffin tins from oven and cool for 5 minutes. Run a knife around edges of crab cakes to loosen, then gently lift cakes from pan. Serve warm.