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
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
Serving: 0g | Calories: 65kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg