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Writer's pictureMartin's Famous Potato Rolls & Bread

Crab Cake Bites


Crab Cake Bites

Ingredients

  • 6 Ounces Fresh Lump Crabmeat, drained

  • 6 Ounces Cream Cheese, softened

  • 2/3 Cup Grated Parmesan Cheese, divided

  • 3 Tablespoons Mayonnaise

  • 1 Teaspoon Dijon Mustard

  • 1 Teaspoon Worcestershire Sauce

  • 3/4 Teaspoon Old Bay Seasoning

  • 1/2 Teaspoon Lemon Zest

  • 1 Egg Yolk

  • 1 1/2 Tablespoons Fresh Parsley, chopped

  • 1 1/4 Cup Martin's Potato Bread, lightly toasted and pulsed into breadcrumbs

  • 1/4 Cup Butter, melted


Directions

  1. Preheat oven to 350 degrees. Generously grease 2 (12-cup) mini muffin tins. Pick through the crabmeat, removing any bits of shell.

  2. 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.

  3. Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl, toss together until breadcrumbs are moistened.

  4. Spoon 1 tablespoon breadcrumb mixture into each muffin cup, pressing into the bottom and sides to form a crust. Spoon 1 tablespoon crabmeat mixture onto each crust.

  5. Bake at 350 degrees for 25 minutes or until golden brown.

  6. Remove muffin tins from oven and cool for 5 minutes. Run a knife around edges of crab cakes to loosen, then gently lift cakes from pan. Serve warm.


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