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.
Preheat oven to 350°. Generously grease 2 (12-cup) miniature muffin pans. Pick crabmeat, removing any bits of shell.
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.
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.
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
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.