Ingredients

The following ingredients have 24 Servings
  • 6 ounces lump crabmeat, drained and separated
  • 6 ounces cream cheese, room temperature
  • 2/3 cup freshly grated Parmesan cheese
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon horseradish
  • 1 teaspoon Old Bay seasoning
  • 1 egg yolk
  • 2 tablespoons fresh chopped parsley
  • 1 1/4 cups panko breadcrumbs
  • 1/4 cup melted butter
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh chives

Instruction

  • Preheat oven to 350. Spray a 24 cup mini muffin tin liberally with Pam.
  • Whip cream cheese with an electric mixer until fluffy.
  • Stir in crabmeat, 1/3 cup of the parmesan cheese, 3 tablespoons mayo, 2 teaspoons mustard, Worcestershire sauce, horseradish, Old Bay, egg yolk and 2 tablespoons parsley. Set aside.
  • Mix together breadcrumbs, remaining cheese and melted butter.
  • Place a heaping teaspoon of crumb mixture into each muffin cup and press into the bottom and partly up the sides. Top each with a tablespoon of crab mixture (a cookie scoop works great for this).
  • Bake for 25 minutes or until golden. Cool for 5 minutes in pan, then run a butter knife around each crab cake to gently loosen and remove from pan.
  • Combine the topping ingredients (mayo, mustard and chives) until well blended and place a dollop on top of each crab cake bite. Serve warm or at room temperature.