Crab Cake Cupcakes
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
Prepare the Mayo: whip together egg yolk, lemon and slowly add in oil as you whip until a thick creamy consistency is achieved.
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.
Prepare your Whipped Icing: Combine buttermilk, worcestershire sauce and lemon. Place in whipped cream canister, add 1 NO2 Cartridge and shake 2-3 times.
Assemble: Add your icing on top of the crab cake cupcake and an optional candle. Enjoy!