Crab Cake Bites
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
Preheat oven to 350 degrees. Generously grease 2 (12-cup) mini muffin tins. Pick through the crabmeat, removing any bits of shell.
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.
Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl, toss together until breadcrumbs are moistened.
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.
Bake at 350 degrees for 25 minutes or until golden brown.
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.