ZESTY CRAB CAKE BITES
This is one of my fave appy's for entertaining at the holidays or any special occasion. They come together almost effortlessly (no frying required!) yet they make an impressive presentation. Oh so delish and perfect for passing at a party. A hint of orange and lemon zest give a burst of flavor but it is the crunchy outside followed by the creamy inside that really kicks them up a notch. Crab, cream cheese, sour cream and Parmesan baked in crunchy Panko? What could be better than that ?!?
Provided by Cindy Smith Bryson @cindyluhooskitchen
Categories Seafood Appetizers
Number Of Ingredients 12
Steps:
- Using an electric mixer, beat cream cheese in a medium bowl until smooth. Add 1/4 cup of the Parmesan and egg; beat to blend. Beat in sour cream, citrus zests, 4 TSP. chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. Cover and chill for one hour. (this can be made up to 1 day in advance)
- Preheat oven to 350 degrees F. Spray 2 mini muffin pans w/ non-stick spray. Toss panko crumbs, 3/4 cup parmesan, and 4 TBSP. chopped chives in a bowl. Drizzle melted butter over, tossing until evenly moistened. Press 1 rounded TBSP. panko mixture into bottom on each muffin cup. Make a well w/ your thumb, forming a crust. Spoon 1 generous TBSP. crab mixture into well of each cup. Sprinkle more panko mixture over each.
- Bake crab cake bites until golden brown and set, about 20 minutes. Cool in pan @ least 5 minutes. Gently lift each crab cake bite out of the pan w/ a fork and onto a serving platter. NOTE: these can be made 2 hours ahead. Arrange on a baking sheet and allow to sit @ room temperature. Re-warm in 350 degree oven for 5 minutes.
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