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!