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Bite-size crab cakes
Bite-size crab cakes

Bite-size crab cakes

Preparation 25 minutes
Cooking time 30 minutes
Servings 24


  • 125 ml (1/2 cup) Graham cracker crumbs
  • 125 ml (1/2 cup) bread crumbs
  • 60 ml (1/4 cup) butter, melted
  • 200 g (7 oz) cream cheese, at room temperature
  • 112 g (1/4 lb) grated Parmesan, or aged cheddar cheese (about 375 ml [1 1/2 cups])
  • 30 ml (2 tbsp) Dijon mustard
  • 1 egg
  • 225 g (1/2 lb) crab meat
  • 45 ml (3 tbsp) chopped chives
  • 15 ml (1 tbsp) grated fresh ginger
  • Salt and pepper


  1. Preheat the oven to 180°C (350°F) and butter mini muffin pans.
  2. In a bowl, combine the Graham cracker crumbs, bread crumbs and melted butter.
  3. Place a spoonful of the crumb mixture in each muffin cup and press to make a crust.
  4. In another bowl, beat together the cheeses, mustard and egg.
  5. Gently add the crab meat, chives and ginger.
  6. Divide the crab-cheese mixture among the muffin cups.
  7. Bake for 30 minutes.
  8. Remove from the oven, then the muffin pans, and serve immediately.
Availability in stores