This recipe is my take on crab cakes that I made into finger food for a party. The artichoke mixture on top really complements the crab. —Margee Berry, White Salmon, Washington
Ingredients
- 1 large egg, lightly beaten
- 1/2 cup panko bread crumbs
- 1/3 cup chopped green onions
- 1/3 cup finely chopped green pepper
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1 can (6 ounces) lump crabmeat, drained
- ARTICHOKE TOPPING:
- 1/2 cup marinated quartered artichoke hearts, drained
- 1/4 cup mayonnaise
- 1 tablespoon dill pickle juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Sriracha chili sauce
Directions
- Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Gently stir in crab. Fill greased mini-muffin cups three-fourths full; press down gently. Bake until lightly browned, 12-14 minutes. Cool in pan 5 minutes. Run a knife around sides of muffin cups to loosen. Gently remove crab bites to wire racks.
- Meanwhile, place all topping ingredients in a food processor; process until blended and artichokes are chopped. Spoon over crab bites. Serve while crab bites are warm.
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