Parmesan-Crusted Crab Cakes with Chive Aïoli

These crab  cakes are baked rather than pan fried and are easy to prepare for a crowd. Use a 1-inch scoop to portion the crab mixture evenly among the muffin cups. The crab mixture can be made a day in advance. Cover and store in the refrigerator.

I made several adaptations of my own to the recipe.  I didn’t have Old Bay Seasoning, so I used Smoked Paprika which is one of the ingredients of Old Bay Seasoning.  I used a 12-cup regular-sized muffin pan making the bites more of a meal size serving.  I also wanted a spicier Aoili so I added a few drops of Sriracha sauce to Miracle Whip

6 ounces fresh lump crabmeat, drained (or a 200g package of Imitation Chunk Style Crabmeat)
2 (3-oz.) packages cream cheese, softened
1/3 cup grated Parmesan cheese
3 tablespoons mayonnaise
2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce
3/4 teaspoon Old Bay seasoning *(Smoked Paprika)
1/2 teaspoon lemon zest
1 egg yolk
1 1/2 tablespoon chopped fresh parsley

Breading Mixture
1 1/4 cups Japanese breadcrumbs (panko)
1/3 cup Parmesan cheese
1/4 cup butter, melted

Chive Aioli (or try my *Sriracha Aioli)
1/2 cup mayonnaise (or Miracle Whip)
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1 garlic clove, pressed
Makes 1/2 cup. Prepare up to a day in advance, cover and chill.

Preheat oven to 350°. Generously grease 2 (12-cup) miniature muffin pans.
Stir cream cheese in a large bowl until smooth. Add 1/3 cup Parmesan cheese and next 6 ingredients; stir until smooth. Fold in crabmeat and parsley.

Breading mixture instructions
Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl; toss with a fork until breadcrumbs are moistened. Spoon 1 tablespoon. breadcrumb mixture into each muffin cup; press into bottom and up sides to form crust. Spoon 1 tablespoon crab mixture into each crust.

Bake at 350° for 25 minutes or until golden brown. Cool in pans 5 minutes. Run a knife around edges of crab cakes to loosen; gently lift cakes from pan. Serve warm or at room temperature topped with Chive or Sriracha Aïoli.

Sriracha Aioli
1/4 cup of Miracle Whip or mayonnaise
Sriracha sauce to taste
Mix well and serve with crabcakes.


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