Michael ADORES crab cakes but they are so dang labor intensive that I try to reserve them for once a year activities, like his birthday. I dislike the smell of fried food before my parties. I am more than okay living without burnt fingertips. And I sure as heck have plenty of other things I could be doing instead of forming patties that might stay together.
Yes, I am a diva when it comes to my parties. Yes, I still make crab cakes because I love him. And yes, I figured out a way to compromise with a crab cake cup.
I created the cups with store bought pie crust and a 3 inch cookie cutter. It was quick and easy. Just flatten out the dough, cut out the circles…
Stuff the dough in a mini cupcake pan, and bake according to the package. Wham, bam, thank you, ma’am!
CRAB CAKE CUP INGREDIENTS
- 2 Eggs
- Pie Crust
- 1lb Crab (I use imitation due to allergies in my family.)
- 2 Tbsp Lemon Juice
- 1/2c Red Bell Pepper
- 1/2c Green Onion
- 1c Panko Bread Crumbs
- 1/4c Mayonnaise
- 2 tsp Ground Thyme
- 2 tsp Hot Sauce
The recipe is pretty simple. You blend all of the ingredients, outside of the pie crust, in a food processor and scoop it into the mini cups you whipped up. Bake the filled cups for about 20 minutes, at 350 degrees, and chow!
The beauty of these crab cakes cups is the ability to make them the day before your party and heat them up before you serve them. Not to mention, your house won’t smell like fried food, and they are a cleaner finger food for your guests. AKA less grease because you skip the step of frying.
Mind blown.
