CRAB COCKTAIL BITES

Early fall, and the last of the fresh summer crab.  But there’s one more gathering for cocktails on  the screen porch—and these delicious little bits of fresh crab will keep summer going a little while longer.  Easy to assemble ahead of time—then finish them up in the oven in just a few minutes. 

• 1 lb crab meat carefully picked
• ½ cup cream cheese, softened
• 2-3 tblsp mayonnaise
• 2-3 tblsp grated Parmesan or Romano cheese
• 1 tblsp Worcestershire sauce
• 1 tblsp Dijon mustard
• 1 tblsp lemon juice
• 1-2 tsp Old Bay seasoning
• A little garlic powder
• A few grinds of black pepper

To finish:

• A cup or so of Panko bread crumbs
• A few tsp of olive oil
• Finely chopped scallion tops or chives

Combine first 10 ingredients and mix gently.  Shape into 1 ½” -2” balls and roll them in Panko crumbs to coat.   Place them on a baking sheet lined with parchment paper.  Drizzle lightly with olive oil dripped from the end of a teaspoon.  Bake in a pre-heated, 375’ oven for 20-25 minutes, until golden brown.  Remove to serving platter and garnish with chopped scallions or chives.

The Kitchen Hive