Use Appealing Asian Forks To Eat This Tasty Mini Crab Cake Recipe

Posted by Tammy on 14th Sep 2014

Mini appetizers are popping up everywhere so as a successful caterer you must be able to create flavorful mini treats that taste great and look heavenly, which is why you need to put this tasty mini crab cake recipe in your recipe box. You also need to remember to purchase some appealing Asian forks so your catering clients and their guests can feast on these cakes. High quality Asian forks can add an extra special touch to all your catering culinary creations.

asian forks
Asian forks have an appealing appearance.

Tasty Mini Crab Cakes – This recipes makes 48 mini crab cakes


16 ounces of room temperature cream cheese

1 1/2 cups of finely grated Parmesan Cheese

2 Large eggs

1/2 cup sour cream

2 teaspoons of orange zest

2 teaspoons of lemon zest

5 Tablespoons of fresh chopped chives

1/2 teaspoon of Kosher salt

Cayenne pepper (to taste)

12 ounces of lump crabmeat chopped

2 cups of panko breadcrumbs

1 stick of unsalted butter


Using a mixer, beat cream cheese until it obtains a smooth consistency, add a quarter of the cheese and eggs, then beat again until all ingredients are well combined. Now, add in sour cream, salt, zests, a pinch or two of cayenne pepper and 8 teaspoons of chopped chives, mix ingredients thoroughly. Now, gently fold in crabmeat. Cover and chill crab mixture.

Heat oven to 350 degrees.

Using about a 1/2 cup of  butter, grease muffin tins, then put breadcrumbs and 1/2 of the cheese in a small mixing bowl, then stir in a small handful of chopped chives in with the breadcrumb mixture. Now, drizzle about 1/2 a cup of butter over the breadcrumb mixture and stir all ingredients together. Now, put a Tablespoon of breadcrumb mixture into the bottom of  each muffin holder, then press the mixture down to form a crust.

Once all your crusts are formed take a Tablespoon of crab mixture and put on top of each crust. Now, sprinkle some breadcrumb mixture on top of the crabmeat. Bake crab cakes for 30 minutes or until they are golden brown, take out cakes out of oven and cool in pans for about 5-6 minutes.

Now, place crab cakes on a modern tray serving tray and serve alongside appealing Asian forks. Serve.