Mini Crab Cakes

I love anything involving seafood, so of course, I love crabcakes.  However, I am REALLY picky about crabcakes.  I've tried them at so many restaurants, and the majority of them are either too dry, too salty, not crispy enough, or not enough crab.

The best crabcakes I've ever had are the crabcakes at The Palace Grill, in Santa Barbara, CA.  Trips to Santa Barbara are a rarity, but whenever we do get a chance to go, we always make sure to visit The Palace Grill.  Their creole crawfish crabcakes are unlike any other I've ever tasted.  The flavor is so savory, yet not overwhelming, and there's a generous amount of seafood in each cake.

Luckily, I found a quick, simple crabcake recipe that is perfect for those times when I'm dreaming about The Palace Grill's crabcakes.  These crabcakes are SO easy to make, and they are perfect bite-size appetizers to serve to guests.  They may not be The Palace Grill's creole crawfish crabcakes, but they definitely help satisfy my crabcake cravings!

Mini Crab Cakes
Print this recipe
Recipe from Tracey's Culinary Adventures, originally from Bon Appetit - April 2009 issue
Yield:  about 24 cakes

Ingredients:
8 oz cream cheese, at room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1/2 tsp lemon zest
3 Tbsp chopped fresh chives, divided
1/4 tsp kosher salt
pinch cayenne pepper
10 oz fresh lump crab meat, patted dry and coarsely shredded
1 cup panko breadcrumbs
4 Tbsp (1/2 stick) unsalted butter, melted


Directions:
In a medium bowl, whisk the cream cheese vigorously until smooth.  Add 1/4 cup of the Parmesan and the egg; whisk until well combined.  Beat in the sour cream, lemon zest, 1 Tbsp chives, kosher salt, and cayenne pepper.  Gently fold in the crab meat with a rubber spatula.  (Filling can be made 1 day ahead, cover and store in the refrigerator.)

Preheat oven to 350 F.  Spray a mini muffin pan with 24 wells with nonstick cooking spray.  Combine the panko, remaining 1/2 cup Parmesan and remaining 2 Tbsp chopped chives in a medium bowl.  Add the butter and toss evenly until evenly moistened.  Spoon 1 generous teaspoon of the panko mixture into the bottom of each well of the muffin tin.  Press gently to form a crust.  Top each crust with 1 generous tablespoon of the crab mixture.  Finally, sprinkle the top of each with 1 teaspoon of the panko mixture.

Bake the crab cakes for about 30 minutes, or until the tops are golden brown and the filling is set.  Transfer muffin pan to a wire rack and let cool for about 3 minutes, then run a knife around each cake and gently lift out of pan.  Sprinkle with additional chives for garnish, if desired.