These elegant crab cakes are baked (not fried!) in mini muffin tins to ensure a non-greasy and perfectly shaped appetizer. The cilantro-lime aioli adds zest and color.
Recipe adapted from Bon Appetit
- 8 oz Neufchâtel or cream cheese, room temperature
- 3/4 cup grated Pecorino cheese
- 1 large egg
- 1/4 cup plain Greek-style yogurt such as Fage or Oikos
- 2 tsp finely grated lemon peel
- 4 tsp plus 2 tbsp chopped fresh chives, divided
- 1/4 tsp coarse kosher salt
- 1/4 tsp cayenne pepper
- 1/2 tsp Old Bay seasoning
- 6 oz fresh lump crabmeat, picked over and coarsely shredded
- 1 cup panko (Japanese breadcrumbs) or plain, unseasoned breadcrumbs
- 1/4 cup unsalted butter, melted, plus more for pans
- Fresh chives, cut into 1” pieces
- Cilantro-lime aioli
- 2 mini muffin pans
- In a bowl, using your electric mixer and beat the cream cheese until smooth.
- Add 1/4 cup of the Pecorino and the egg; beat until incorporated.
- Beat in the yogurt, zest, 4 tsp chopped chives, salt, and spices.
- Fold in the crabmeat. This can be made up to 1 day ahead (just keep chilled and covered in the refrigerator).
- Preheat oven to 350F.
- Generously butter 2 mini muffin pans.
- Toss the breadcrumbs with 1/2 cup of Pecorino and 2 tbsp of chopped chives.
- Drizzle 1/4 cup melted butter and mix until evenly moistened.
- Press 1 rounded tsp of panko into the bottom of your prepared muffin tins.
- Top with 1 tbsp of crab filling.
- Sprinkle with more panko until it is full covered.
- Continue until you have used all the bread crumbs and all the fillings.
- Bake the crab cakes until golden on top and slightly puffed, about 30 minutes.
- Cool in pans for 5 minutes, then use a skewer or knife to gently loosen the cakes and remove from the pan.
- Arrange on baking sheets and let stand at room temperature.
- Rewarm in 350 degree oven for 6 minutes before serving.
- Arrange on serving tray and drizzle each crab cake with 1 teaspoon of aioli dressing.
- Top with two crisscrossed chives