INGREDIENTS
1/2 lb. fresh crabmeat, lump or backfin, drained
6 oz. 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 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, pressed
DIRECTIONS
Preheat oven to 350 degrees.
Combine all ingredients for chive aioli in a small bowl and set aside until needed.
Generously grease 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 bow.
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 for 25 minutes or until golden brown.
Cool in pans for 5 minutes.
Run a knife around edges of crab cakes to loosen and gently lift cakes from pan.
Serve warm or at room temperature topped with Chive Aioli.
