CRAB CAKE BITES!

CRAB CAKE BITES! image

Yield 24 pieces

Number Of Ingredients 16

6 ounces lump crabmeat, drained and separated
6 ounces cream cheese, room temperature
2/3 cup freshly grated Parmesan cheese
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon horseradish
1 teaspoon Old Bay seasoning
1 egg yolk
2 tablespoons fresh chopped parsley
1 1/4 cups panko breadcrumbs
1/4 cup melted butter
Topping
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon chopped fresh chives

Steps:

1. Preheat oven to 350. Spray a 24 cup mini muffin tin liberally with Pam. 2. Whip cream cheese with an electric mixer until fluffy. 3. Stir in crabmeat, 1/3 cup of the parmesan cheese, 3 tablespoons mayo, 2 teaspoons mustard, Worcestershire sauce, horseradish, Old Bay, egg yolk and 2 tablespoons parsley. Set aside. 4. Mix together breadcrumbs, remaining cheese and melted butter. 5. Place a heaping teaspoon of crumb mixture into each muffin cup and press into the bottom and partly up the sides. Top each with a tablespoon of crab mixture (a cookie scoop works great for this). 6. Bake for 25 minutes or until golden. Cool for 5 minutes in pan, then run a butter knife around each crab cake to gently loosen and remove from pan. 7. Combine remaining mayo, mustard and chives until well blended and place a dollop on top of each crab cake bite. Serve warm or at room temperature.