Mini Crab Cakes

Mini Crab Cakes

Servings: 6-8

Ingredients:

12 oz lump crab meat
½ cup mascarpone cheese, softened
2 tbsp mayonnaise
1 tbsp parmesan cheese, grated
¾ cup pimento peppers, minced
½ cup frozen corn
2 tbsp egg substitute (ex. Egg Beaters)
3 tbsp chives, thinly sliced
Salt and freshly ground black pepper to taste

crust:
1 cup panko
3 tbsp butter, melted
1 tbsp parmesan, grated
2 tbsp chives, thinly sliced

Directions:

1.Preheat oven to 375 degrees F.
2.In a bowl, combine the crab meat, mascarpone, mayonnaise, and parmesan and gently  fold together.
3.Fold in the remaining ingredients and season with salt and pepper for taste. Set aside.
4.For the crust, place all the ingredients in a small bowl and mix together until thoroughly combined.
5.Scoop a teaspoon of the crust mixture into each hole of a greased nonstick mini muffin tin. Press down gently to form an even layer. Place a small amount of crab mixture over each crust bottom and top each cake with a sprinkle of the remaining crust mixture. Place in oven for 15 to 20 minutes or until crab cakes are golden brown and hold together.