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Mini Crab Cakes

Betty Rosbottom
  • minutes
  • Serves 24

INGREDIENTS

6 oz

Lump crabmeat, fresh

10 tsp

Chives, fresh

1

Chives, Fresh

1/2 tsp

Lemon peel

1 tsp

Orange peel

1

Egg, large

1

Large pinch Cayenne pepper

1/4 tsp

Kosher salt, coarse

1 cup

Panko

1/4 cup

Butter, unsalted

8 oz

Cream cheese

3/4 cup

Parmesan cheese

1/4 cup

Sour cream