Feeling Crabby?

March 25, 2009

I made great mini- crab cakes this week, courtesy of Bon Appetit magazine and oh, were they "Foodie-worthy". The best part is that they are not your traditional crab cake- they are crunchy and delicious on the outside with a gooey middle BUT NO FRYING REQUIRED so a little healthier too!!

Though the recipe yields 24 and they are tagged as an appetizer, we had them for dinner with a side dish but either way, give them a try. If you are serving them for a party, the good news is that they can also be prepared in advance.

I will definitely make them again to dazzle and impress my friends and family!

Ingredients:

8 ounces cream cheese, room temperature (I used low fat cream cheese to reduce calories)
3/4 cup finely grated parmesan cheese, divided
1 large egg
1/4 cup sour cream (I used reduced fat)
1 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided (tip: use a scissor to "chop 'em")
1/4 teaspoon kosher salt
Large pinch of cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded (I used imitation sold at the supermarket in the fish department)
1 cup panko (japanese bread crumbs)
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans (Pam spray works too for the pans)
Extra fresh chives cut into pieces for garnish

2 mini muffin pans are needed

1. Using an electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup of parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chooped chives, coarse salt, and cayenne pepper. Fold in crabmeat. (DO AHEAD: Can be made 1 day ahead. Cover and Chill)

2. Preheat oven to 350 degrees. Generously butter 2 mini muffin pans (I sprayed them with Pam cooking spray and it worked great!). Toss panko, 1/2 cup parmesan and 2 tablespoons of chopped chives in a small bowl. Drizzle 1/4 cup melted butter over the mixture, 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 teaspooon of panko mixture over each (some may be left over).

3. 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 a baking sheet; let stand at room temperature. Rewarm in 350 degree oven for 6 to 8 minutes.)

4. Arrange crab cakes on a serving platter: sprinkle with chives.

Super yummy!
Foodie

Bon Appetit Magazine
www.bonappetit.com

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