Crab Cake Cupcakes

Screen Shot 2021-03-18 at 12.58.28 PM.png

INGREDIENTS

Crab Cake

  • 1lb chopped crab meat

  • 4 eggs (1 for crab cake and 3 for egg wash mix)

  • 2T chopped chives

  • 2 cups panko bread crumbs

  • 1/2 stick butter


Mayo

  • 1 egg yolk

  • Juice of 1/2 lemon

  • 3/4 cup oil


Whipped Icing

  • 1 cup chilled buttermilk

  • 2T worcestershire sauce

  • Juice of 1/2 lemon


Other Items Needed

  • Whipped cream maker

  • 1 NO2 cartridge

  • Cupcake wrappers

  • Cupcake tin

COOKING INSTRUCTIONS

Serves 4-6

  1. Prepare the Mayo: whip together egg yolk, lemon and slowly add in oil as you whip until a thick creamy consistency is achieved.

  2. Make the Crab Cake: Combine chopped crab meat, 1 egg, chives and mayo. Mix well. Place your panko in one bowl and 3 eggs (lightly mix the eggs creating an egg wash) in another. Form your crab mixture into a ball, dip in egg wash then coat in panko. Place in a cupcake wrapper and into the cupcake tin. Add a sliver of butter on top. Bake at 350F for 15 minutes or until panko begins to lightly brown.

  3. Prepare your Whipped Icing: Combine buttermilk, worcestershire sauce and lemon. Place in whipped cream canister, add 1 NO2 Cartridge and shake 2-3 times.

  4. Assemble: Add your icing on top of the crab cake cupcake and an optional candle. Enjoy!


Previous
Previous

Prime Rib Experiment - Blue Cheese and Bacon

Next
Next

Taki Chicken Cordon “BLUE”