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Baked One-Bite Crab Cakes - crunchy panko breadcrumbs on the outside, inside creamy crab yumminess
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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
Total Time 50 minutes
Servings 48
Calories 65kcal

Ingredients

  • 3 cups panko Japanese breadcrumbs
  • 120 g salted butter
  • 1 ¾ cup grated fresh parmesan cheese divided
  • 140 g crab meat
  • 200 g cream cheese room temperature
  • 1 egg
  • ¼ cup sour cream
  • ½ teaspoon 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 ¼ 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 ⅔ to ¾ 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 ½ 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*

Nutrition

Calories: 65kcal