easy-breezy crab cakes
Perfect mini crab cakes for St. Patrick's Day appetizers—make-ahead and easy! Finely grated cheese, zests, and crabmeat in creamy cheese base; panko-coated and baked to perfection.
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Cooking tools:
- Stand mixer
- Grater
- Muffin tin
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Chef's knife
- Cutting board
- Saucepan
- Paper towel
Ingredients
- 8 ounces cream cheese, room temperature
- 1/4 cup finely grated Parmesan cheese
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon finely grated orange zest
- 1 teaspoon finely grated lemon zest
- 1 teaspoon minced chives
- Pinch of kosher salt
- 1/4 teaspoon cayenne pepper
- 6 ounces lump crabmeat, picked over and patted dry
- 1 cup panko
- 2 tablespoons minced chives
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup (1/2 stick) unsalted butter, melted
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