Baked One-Bite Crab Cakes

Name: Baked One-Bite Crab Cakes
Total time: 50 min
Yield: 48 serving
Ingredients: 3 cups panko; 120 g salted butter; 1 ¾ cup grated fresh Parmesan cheese; 140 g crab meat; 200 g cream cheese; 1 egg; ¼ cup sour cream; ½ teaspoon harissa paste; 1 tbsp. chopped fresh chives; Pinch of fine salt; Zest of 1 lemon

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Total Time
50 mins
Servings
48
Calories
65 kcal
Course
Appetizer
Cuisine
Australian

Baked One-Bite Crab Cakes

Zara Shaw

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Crisp and crunchy on the outside, inside the prefect combination of cheese & crab yumminess - all baked in a mini muffin tin

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Ingredients

Servings

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

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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 Information

Show Details

Serving 0g Calories 65kcal (3%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 48Serving

Amount Per Serving

Calories 65 kcal

% Daily Value*

Serving	0g
Calories	65kcal	3%
Carbohydrates	0g	0%
Protein	0g	0%
Fat	0g	0%
Saturated Fat	0g	0%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0mg	0%
Potassium	0mg	0%
Fiber	0g	0%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%