Ingredients
| Crab Cakes: | |
| 6 | oz. fresh lump crabmeat, drained (I used Bay Beyond Backfin Lump Crabmeat) |
| 2 | (3 oz.) package cream cheese, softened |
| ⅔ | cup grated Parmesan cheese, divided |
| 3 | Tbsp. mayonnaise |
| 1 | tsp. Dijon mustard |
| 1 | tsp. Worcestershire sauce |
| ¾ | tsp. Old Bay seasoning (I used Cheasapeake Bay seasoning) |
| ½ | tsp. lemon zest |
| 1 | egg yolk |
| 1½ | Tbsp. chopped fresh parsley |
| 1¼ | cup Japanese breadcrumbs (panko) |
| ¼ | cup butter, melted |
| Chive Aioli | |
| CHIVE AIOLI: | |
| hive Aioli | |
| Makes ½ cup. Prepare up to a day in advance, cover & chill. | |
| ½ | cup mayonnaise |
| 1 | Tbsp. chopped fresh chives |
| 1 | tsp. Dijon mustard |
| 1 | garlic clove, pressed. |
Directions
CRAB CAKES: Preheat oven to 350 degrees. Generously grease 2 (12-cup) miniature muffin pans. (I used a 24 cup mini muffin pan). Pick crabmeat, removing any bits of shell. 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. Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl, toss with fork until breadcrumbs are moistened. Spoon 1 Tbsp. breadcrumb mixture into each muffin cup, press into bottom and up sides to form crust. Spoon 1 Tbsp. crab mixture into each crust. Bake at 350 degrees 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 Aioli. CHIVE AIOLI Combine all ingredients in a small bowl. Cover & chill.
