Mini Crab Cakes

Popular
Mini Crab Cakes
45 min.
24
87kcal

Suggestions


Indulge your taste buds with our delightful Mini Crab Cakes, a popular appetizer that’s bound to impress at any gathering! With a preparation time of just 45 minutes, these bite-sized wonders are perfect for parties, family dinners, or a casual snack on game day.

Imagine the succulent flavors of fresh lump crabmeat expertly blended with cream cheese, zesty citrus peels, and aromatic chives. The addition of a pinch of cayenne pepper adds just the right amount of warmth, creating a tantalizing experience in every bite. Not only are they delicious, but these mini delights also boast a respectable 87 calories each, making them a tempting yet guilt-free indulgence.

The unique texture of panko breadcrumbs gives each crab cake a satisfying crunch, expertly paired with a creamy interior bursting with seafood goodness. Bake them to a beautiful golden finish, and serve them hot out of the oven, garnished with fresh chives for that touch of elegance. Whether served as antipasti, a starter, or a sophisticated snack, Mini Crab Cakes are sure to become the star of your appetizer spread.

Why wait? Gather your ingredients and get ready to elevate your culinary repertoire with these extraordinary Mini Crab Cakes that are sure to leave your guests raving!

Ingredients

  • pinch ground pepper 
  • 0.3 teaspoon kosher salt 
  • ounces cream cheese room temperature
  • large eggs 
  • teaspoons chives fresh divided chopped
  • 24 servings chives fresh cut into pieces
  • 0.5 teaspoon lemon zest finely grated
  • ounces lump crab meat fresh shredded dry picked over
  • teaspoon orange zest finely grated
  • cup panko bread crumbs (Japanese breadcrumbs)
  • 0.8 cup parmesan cheese divided finely grated
  • 0.3 cup cream sour
  • 0.3 cup butter unsalted melted plus more for pans ()

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • hand mixer

Directions

  1. Using electric mixer, beat cream cheesein medium bowl until smooth.
  2. Add 1/4 cup
  3. 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.
  4. Preheat oven to 350°F. Generouslybutter 2 mini muffin pans. Toss panko,1/2 cup Parmesan, and 2 tablespoonschopped chives in small bowl.
  5. 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.
  6. Sprinkle rounded teaspoon of pankomixture over each (some may be left over).
  7. 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.
  8. Arrange crab cakes on serving platter;sprinkle with chives.
  9. * Available in the Asian foods section ofsome supermarkets and at Asian markets.

Nutrition Facts

Calories87kcal
Protein16.03%
Fat70.67%
Carbs13.3%

Properties

Glycemic Index
6.21
Glycemic Load
0.15
Inflammation Score
-2
Nutrition Score
3.1134782459425%

Flavonoids

Isorhamnetin
0.08mg
Kaempferol
0.12mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:87.2kcal
4.36%
Fat:6.89g
10.6%
Saturated Fat:3.95g
24.71%
Carbohydrates:2.92g
0.97%
Net Carbohydrates:2.76g
1%
Sugar:0.63g
0.7%
Cholesterol:29.49mg
9.83%
Sodium:190.14mg
8.27%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.52g
7.04%
Vitamin B12:0.74µg
12.29%
Selenium:5.88µg
8.4%
Vitamin A:293.8IU
5.88%
Phosphorus:56.79mg
5.68%
Calcium:50.06mg
5.01%
Zinc:0.68mg
4.56%
Copper:0.08mg
3.95%
Vitamin B2:0.06mg
3.62%
Vitamin K:3.11µg
2.96%
Folate:9.29µg
2.32%
Vitamin B1:0.03mg
2.18%
Magnesium:7.55mg
1.89%
Manganese:0.03mg
1.73%
Vitamin C:1.37mg
1.66%
Vitamin B5:0.15mg
1.5%
Vitamin B6:0.03mg
1.4%
Iron:0.25mg
1.37%
Potassium:47.8mg
1.37%
Vitamin B3:0.27mg
1.34%
Vitamin E:0.19mg
1.26%
Source:Epicurious