Cheesy Crab Cakes
Serves: 12
Crab mixture
  • 4 ounces cream cheese
  • ⅛ cup grated Parmesan cheese
  • 1 egg
  • 2 tbsp sour cream
  • ½ tsp orange zest
  • ¼ tsp lemon zest
  • ⅛ tsp coarse sea salt
  • Pinch of cayenne pepper
  • 3 oz crabmeat
  • 1 tbsp chopped spring onions
Base and topping
  • ½ cup Japanese breadcrumbs
  • 1 oz unsalted butter, melted
  • 1 tbsp chopped spring onions
  • Salt and pepper
  1. Preheat oven to 350ºF and lightly grease a 12 cup muffin tin.
  2. Using a standing or hand-held mixer, beat cream cheese till smooth.
  3. Add in Parmesan cheese, egg and sour cream and beat to blend.
  4. Next, beat in the orange and lemon zests, sea salt, cayenne pepper and spring onions.
  5. Fold in the crab meat and set aside.
  6. In a small bowl, combine breadcrumbs, melted butter and chopped spring onions. Season with salt and pepper.
  7. Place a teaspoon of breadcrumb mixture at the bottom of each muffin cup and flatten it using the back of a spoon.
  8. Top with a generous amount of crab mixture.
  9. Sprinkle another tsp of breadcrumb mixture at the top.
  10. Bake crab cakes for about 25 minutes, until golden on top. Serve warm.
Adapted from Bon Appetit
Recipe by Delicacious | A Food Blog at