Recipes 3

Parmesan-Crusted Crab Cakes

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Crab Cake Bites

  • 6 oz. fresh lump crabmeat drained
  • 2 3 oz. package cream cheese softened
  • 2/3 cup grated Parmesan cheese divided
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 3/4 tsp Old Bay seasoning
  • 1/2 tsp lemon zest
  • 1 large egg yolk
  • 1 1/2 tbsp chopped fresh parsley
  • 1 1/4 cup Japanese breadcrumbs panko
  • 1/4 cup butter melted

Chive Aioli

  • 1/2 cup mayonnaise
  • 1 tbsp chopped fresh chives
  • 1 tsp Dijon mustard
  • 1 garlic clove grated


Crab Cakes

  • Preheat oven to 350 degrees. Generously grease 2 (12-cup) miniature muffin pans. (I used a 24 cup mini muffin pan)
  • 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 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 degrees for 25 minutes or until golden brown.
  • Cool in pan 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 Aioli.

Chive Aioli

  • Makes ½ cup. Combine all ingredients in a small bowl. Cover & chill. May be made a day in advance.

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