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Parmesan-Crusted Crab Cake Bites with Chive Aïoli

Oxmoor House
Hands-on time 18 mins
Total time 48 mins
Yield 12 servings
These miniature crab cakes are baked rather than panfried and are easy to prepare for a crowd. Use a 1-inch scoop to portion the crab mixture evenly among the mini muffin cups. The crab mixture can be made a day in advance. Cover and store in the refrigerator.


  • 6 ounces fresh lump crabmeat, drained
  • 2 (3-oz.) packages cream cheese, softened
  • 2/3 cup grated Parmesan cheese, divided
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon Old Bay seasoning
  • 1/2 teaspoon lemon zest
  • 1 egg yolk
  • 1 1/2 tablespoon chopped fresh parsley
  • 1 1/4 cups Japanese breadcrumbs (panko)
  • 1/4 cup butter, melted
  • Chive Aïoli

How to Make It

  1. Preheat oven to 350°. Generously grease 2 (12-cup) miniature muffin pans. Pick crabmeat, removing any bits of shell.

  2. Stir cream cheese in a large bowl until smooth. Add 1/3 cup Parmesan cheese and next 6 ingredients; stir until smooth. Fold in crabmeat and parsley.

  3. Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl; toss with a fork until breadcrumbs are moistened. Spoon 1 Tbsp. breadcrumb mixture into each muffin cup; press into bottom and up sides to form crust. Spoon 1 Tbsp. crab mixture into each crust.

  4. Bake at 350° for 25 minutes or until golden brown. Cool in pans 5 minutes. Run a knife around edges of crab cakes to loosen; gently lift cakes from pan. Serve warm or at room temperature topped with Chive Aïoli.

2012 Christmas with Southern Living