Cheesy Crab Cakes
Author: Theresa Chu
Serves: 12
- 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
- ½ cup Japanese breadcrumbs
- 1 oz unsalted butter, melted
- 1 tbsp chopped spring onions
- Salt and pepper
- Preheat oven to 350ºF and lightly grease a 12 cup muffin tin.
- Using a standing or hand-held mixer, beat cream cheese till smooth.
- Add in Parmesan cheese, egg and sour cream and beat to blend.
- Next, beat in the orange and lemon zests, sea salt, cayenne pepper and spring onions.
- Fold in the crab meat and set aside.
- In a small bowl, combine breadcrumbs, melted butter and chopped spring onions. Season with salt and pepper.
- Place a teaspoon of breadcrumb mixture at the bottom of each muffin cup and flatten it using the back of a spoon.
- Top with a generous amount of crab mixture.
- Sprinkle another tsp of breadcrumb mixture at the top.
- Bake crab cakes for about 25 minutes, until golden on top. Serve warm.
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/cheesy-crab-cakes/
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