Baked One-Bite Crab Cakes

A whole crab cake in one crunchie but creamy mouthful – need I say more? Crispy on the outside, moist centres of cheese and crab yumminess with just a touch of heat…

I know what you’re thinking…they look really hard to make/I don’t have the time/are they worth the effort? Yeah, I get it, however…the reply to all of these questions/objections is…

wait for it…

MINI MUFFIN TINS!!!!!

The outside crumb couldn’t be simpler, just mix together panko breadcrumbs with melted butter then pile into mini muffin tin holes, press in the centre to make a cup shape, add filing then top with more crumb. Done.

You won’t believe how easy these are to make, and they taste ah-maze-ing. The above photo gives you an idea of their size – compared to the lemon in the top right corner.

I wasn’t joking – just ONE perfect bite.I dare you double dare you to stop at one, chef not required…

Lee-Ann ♥

Print Pin

Baked One-Bite Crab Cakes

Crisp and crunchy on the outside, inside the prefect combination of cheese & crab yumminess - all baked in a mini muffin tin

Course Appetizer

Cuisine Modern Australian

Keyword baked crab cakes, crab cakes, mini crab cakes

Total Time 50 minutes

Servings 48

Calories 65kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

• 3 cups panko Japanese breadcrumbs
• 120 g salted butter
• 1 3/4 cup grated fresh parmesan cheese divided
• 140 g crab meat
• 200 g cream cheese room temperature
• 1 egg
• 1/4 cup sour cream
• 1/2 tsp harissa paste
• 1 tbsp. chopped fresh chives plus extra to garnish
• Pinch of fine salt
• Zest of 1 lemon finely grated

Instructions

• Pre heat oven to 180c.
• Combine cream cheese & sour cream, mix until smooth, then add 1/4 cup parmesan cheese, chives, lemon zest & salt, mix to combine.
• Add egg, harissa paste & crab & mix until just combined, then refrigerate until needed.
• Melt butter, add panko crumbs & remaining parmesan cheese and mix to combine.
• Lightly spray two 24 hole mini muffin tin with non-stick cooking spray.
• Fill the holes with panko mixture - to about 2/3 to 3/4 full.
• Make an indent in the crumbs (I used the wrong end of an ice cream scoop - perfect size! or you could use your knuckle) this will create a "cup" of crumbs by compacting slightly on the base and the sides
• Fill each "cup" with about 1 to 1 1/2 teaspoons of crab mixture, then sprinkle the remaining panko mixture on top.
• Bake for 17-18 mins, or until golden in colour & the centres feel set when pressed lightly.
• Allow to cool in tins for 5 mins, these ease bites out gently using a small silicon spatula or similar.
• Sprinkle with extra chives if using, then serve immediately.

Notes

I have made these ahead to take along to a function, I just re-heated them in the oven for 5-7 mins @ 180c.

The crab meat I used is Blue Swimmer, and is essentially a cooked product.

The crab mixture doesn't need to be refrigerated for any specific amount of time, the reason I refrigerate it while making the "cups" is so the mixture doesn't get too lose at room temperature. If you were going to make the crab mixture ahead of time, I would let it warm up slightly on the kitchen bench so it is easier to spoon into the cups.

The mini muffin tins I use are 2 tbsp. (40ml) capacity.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*