Is there a better time of year for appetizers than the period before New Year’s? You’re really used to eating good food–and what’s tastier than a great appetizer?
And besides using them as hors d’oeuvres before dinner, there is the option of making a whole dinner out of appetizers. (For more suggestions from some of my blogging friends, see the end of this post).
This mini crab cake appetizer is as tasty as the crab cake dinner entree, but stretches much better for a crowd. Or perfect if you want just a touch of seafood. Or planning ahead for next year’s Feast of Seven Fishes. Yes, pretty sure that’s the route I’m going in 2021 when I can have a crowd again!
The recipe came from a long ago blogger party, enhanced from the Bon Appétit original by a former local blogger. It was a big hit there and I’ve made it a number of times since.
The recipe is elegant, tasty and easier than it looks–other than getting it out of the pan. The first time I made it, I sprayed the pan with PAM and cooked them slightly longer than called for and I was able to knock them out by banging the pan upside down over a plate. When that hasn’t worked I’ve nudged out each individual mini-cake with a thin knife.
How to Make Mini Crab Cake Appetizer
As I mentioned this mini crab cake appetizer is easy (for complete instructions, see the recipe below)! You simply:
Bake and serve with dollop of lemon-dill sauce.
DO AHEAD TIP: Can be made 2 hours ahead. To reheat, set on baking sheet and rewarm in 350°F oven 6 to 8 minutes.
Mini Crab Cake Appetizer
- 8 oz cream cheese softened
- 1/4 cup finely grated parmesan cheese divided
- 1 large egg
- ¼ cup sour cream
- Zest from 1 small lemon reserve lemon for dill sauce below
- ½ finely diced red pepper
- 2 scallions white parts only
- 1 T chopped chives
- ½ tsp kosher salt
- Pinch cayenne pepper
- 6 oz fresh lump crabmeat coarsely shredded
- 1 cup panko breadcrumbs
- 1/2 cup Parmesan cheese
- ¼ cup melted butter
- 2 T chopped chives
Lemon Dill Sauce:
- 1/4 c sour cream
- 1/4 cup light mayo
- chopped fresh dill
- juice from lemon zested for crab cakes above
- salt & pepper to taste
- To make lemon dill sauce, mix all sauce ingredients. Store in refrigerator until needed.
- Beat cream cheese by hand or with mixer until smooth. Add ¼ cup parmesan, egg, sour cream, orange zest, lemon zest, red pepper, scallions, 1 T chives, salt & cayenne pepper. Fold in the crabmeat.
- Preheat oven to 350. Butter or spray the muffin pan. Toss panko, ½ cup Parmesan and 2T chopped chives in a small bowl. Drizzle melted butter over, tossing until evenly moistened. Press 1 rounded spoonful panko mixture into bottom of each muffin cup to form the crust.
- Spoon rounded tablespoon crab mixture on top of each panko mixture. Sprinkle rounded teaspoon of panko mixture over tops of each crab cake.
- Bake until golden on top and set, about 35 minutes. Remove from pan and serve with dollop of lemon-dill sauce.
Favorite Finger Foods
- Cordon Bleu Appetizers by Family Around the Table
- Curry Cheese Toasts by That Recipe
- French Onion Tartlets by Cheese Curd In Paradise
- Homemade Fish Crackers with Cheddar and Whole Wheat by Karen’s Kitchen Stories
- Mini Crab Cake Appetizer by Art of Natural Living
- Samosa Egg Rolls by Palatable Pastime
- Steak Roll-Ups by Cindy’s Recipes and Writings
- Stuffed Mini Peppers by Magical Ingredients
- Stuffed Mushrooms by Making Miracles
- Waffled Yorkshire Pudding Pizza Bites by A Kitchen Hoor’s Adventures
- Chocolate Nut Martini (Nutty Uncle)
- One Pan Tuscan Salmon