A platter of mini-muffin sized crab cakes made with Parmesan and cream cheeses in a panko bread crumb crust
  • Prep Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings

Ingredients

  • 8 ounces cream cheese, room temperature
  • 1/4 cup grated Parmesan cheese, divided
  • 1 large egg
  • 1/4 cup sour cream
  • 1 teaspoon Alessi Garlic Puree
  • 1 teaspoon lemon zest
  • 1/4 cup plus 1 tablespoon chives, chopped and divided
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 8 ounces lump crab meat, chopped
  • 1 tablespoon Alessi Extra Virgin Olive Oil
  • 1 1/2 cups Vigo Italian Style Seasoned Panko Bread Crumbs
  • 1/2 cup butter, melted

Directions

Preheat oven to 350.

With an electric mixer, beat cream cheese in a medium bowl until smooth. Add Parmesan and egg and combine well.  Beat in sour cream, garlic, lemon zest and 1 tablespoon chopped chives. Season mixture with salt and pepper then gently fold in crabmeat with a spoon.

Coat inside of 24 mini muffin tins with olive oil.  Combine panko and chives in a bowl.  Drizzle melted butter over breadcrumb mixture until evenly moistened.  Press panko mixture into bottom and sides of each muffin tin cup to form a crust.  Spoon crab mixture into panko crust and sprinkle more panko on top.

Bake for 25-30 minutes until golden brown. Let stand at least 5 minutes before removing from muffin tins.