Appetizer: December 2010 Archives

Mini Crab Cake Appetizers

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mini-crab-cakes_large.jpgSubmitted by Domain Chandon

Here is a true American classic that just begs to be paired with a top-quality California sparkling wine. Whether you choose blue crab from the Chesapeake Bay or Dungeness crab from the Pacific Northwest, these miniature cakes will melt in your mouth. For the sake of convenience, you can do the prep work a day in advance and pop the baking pans in the oven while your guests are enjoying their first glass of wine.

Preparation time: 1 hour and 15 minutes

Ingredients

  • 8 oz cream cheese, brought to room temperature
  • ¾ cup finely grated Parmesan cheese, divided
  • 1 large egg
  • ¼ cup sour cream
  • 1 tsp finely grated orange peel
  • ½ tsp finely grated lemon peel
  • 4 tsp plus 2 tbsp chopped fresh chives, divided
  • ¼ tsp coarse kosher salt
  • Large pinch of cayenne pepper
  • 6 oz fresh lump crabmeat, picked over, patted dry and coarsely shredded
  • 1 cup Panko (Japanese breadcrumbs)*
  • ¼ cup (½ stick) unsalted butter, melted, plus more for pans
  • Fresh chives, cut into pieces

Kitchen equipment: Electric mixer, 2 mini muffin pans

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