Tuesday, March 24, 2009

Mini Jonah Crab Cakes

Tonight I'm going over to a friends house for dinner so all I need to prepare is an appetizer. This mini crab cake recipe is by far one of my favorite appetizers of all time. As far as the seasoning goes, you can pretty much throw in whatever you like. When I make these for myself, I like throwing in a little cajun spice for that extra kick. I'm going to be using my left over fresh Jonah crab meat, but alaskan, Dungeness and Snow Crab all work fine as well.

Grilled Lobster Recipe from Lobster Gram

  • 8 ounces cream cheese, room temperature
  • 3/4 cup finely grated Parmesan cheese, divided
  • 1 large egg
  • 1/4 cup sour cream
  • 1 teaspoon finely grated orange peel
  • 1/2 teaspoon finely grated lemon peel
  • 4 teaspoons plus 2 tablespoons chopped fresh chives, divided
  • 1/4 teaspoon coarse kosher salt
  • Large pinch of cayenne pepper
  • 6 ounces fresh Jonah crabmeat, picked over, patted dry, coarsely shredded
  • 1 cup Japanese breadcrumbs
  • 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
  • Fresh chives, cut into pieces
Recipe Directions
Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crab meat.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss Panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon Panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over). Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes. Arrange crab cakes on serving platter; sprinkle with chives.
Source: Mini Jonah Crab Cakes


Kristin said...

I must try this . . . soon!! Looks fabulous.

Sweta (My Indian Dietitian) said...

I love crab cakes,but never tried making them myself(infact never cooked crab before).Will try this out-any tips for a first timer?

Lobster Gram Recipe Blog said...

Sweta- The easiest way to make this recipe is to use pre-cooked crab meat. It's sold cooked and never frozen(fresh). It does bake up nicely in the oven, but with seafood I always like knowing that it is 100% cooked. Also, if you can find a good imitation crab, that works pretty well too. It's a little dryer than real crab but the taste is pretty darn close (and far less expensive)! If you end up trying this, let me know how it goes for you!

Sweta (My Indian Dietitian) said...

Thanks-will definitely let you know when I try it out :-)

Nina Timm said...

but this recipes is making me want to try this sooner rather than later!!!

AndreaQ said...

yummy, yummy, yummy! cream cheese and crab is heaven!