Mini Crab Cake Appetizers

Stir well with a whisk.

Mini crab cake appetizers. It s full of crab meat with creamy parmesan cheese and fresh chives. More less by stephanie wise. To prepare crab cakes combine bell pepper and next 7 ingredients through black pepper in a large bowl. There s plenty of rich seafood flavor in this single serve appetizer made easy with original bisquick mix.

Drizzle 1 4 cup melted butter over tossing with fork until evenly moistened. Place the olive oil onion celery red bell peppers parsley capers worcestershire sauce and greek seasoning in a large saute pan over medium low heat and cook until the vegetables are soft approximately 15. Created october 23 2012 make with. Add panko and crabmeat.

Using a spoon gently fold in the crab meat and breadcrumbs without overmixing and refrigerate 15 minutes. Spray lightly with cooking spray. For crab cakes combine egg bread crumbs mayonnaise onion parsley mustard seafood seasoning and pepper sauce. In medium bowl stir together 1 2 cup mayonnaise the egg chives worcestershire sauce 1 teaspoon dijon mustard seafood seasoning and 1 teaspoon lemon juice.

Make then extra fun and hands free with the addition of candy making lollipop sticks. Step 2 form mini crab cakes using a tablespoon or small ice cream scoop and coat the crab cakes in remaining breadcrumbs placing them onto a parchment lined baking sheet. Fold in crabmeat and bread crumbs until well blended mixture will be moist. Mini crab cakes make the perfect holiday appetizer.

Mix the first six ingredients. Mini crab cake bites. Mix together crabmeat egg 1 3 cup yogurt red pepper green onion lemon zest fresh cracked pepper and 1 2 cup breadcrumbs. If not chilling the crab cake mixture before baking preheat the oven to 375ºf now and grease a mini muffin tin with nonstick spray.

All the flavors of the delicious crab cakes you love in a delicious bite sized appetizer that s party friendly and sure to be a favorite. It bakes up perfectly to give you bite sized mouthfuls of flavor. Using measuring tablespoon shape mixture into 36 1 1 2 inch balls. In a medium size bowl whisk the mayonnaise egg parsley mustard worcestershire sauce and seafood seasoning.

Blend the sauce ingredients and refrigerate while you make the mini crab cake appetizer. Divide the crab mixture into 12 equal portions shaping each into a 1 inch thick patty. Place on cookie sheet. These crab cakes are loaded with lump crab meat red pepper red onion and cilantro.

Generously butter 2 mini muffin pans. Refrigerate covered until serving.