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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
Total Time
50 mins
Servings: 48
Calories: 65 kcal
Course:
Appetizer
Cuisine:
Australian
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.