Mini Crab Cakes {updated}

These little guys have become a family stable at our house. I make them about every other week. The only thing I didn't like was having to layer the bread crumb mixture with the crab mixture. Well folks, I have made it simpler and it still tastes the same!! You can mix it all together and it still comes out perfect. I've adapted the instructions below and am reposting this now!

These were absolutely delicious. I have found my favorite way to make crab cakes! I don't think I've ever had a crunchier crab cake, and that is a good crunch, not a bad one. I love panko bread crumbs. I really think they make everything so much better. I had seen these on Pinterest, and finally decided to give them a try. I didn't actually follow the actual crab meat recipe, but I loved the fact that they used a mini muffin tin! They were the perfect size. I served these for dinner, but they would be perfect as an appetizer too. I'm pretty sure you'll love these, so go make some!

Mini Crab Cakes
inspired from Noble Pig

*makes 22-24 crab cakes

Ingredients:
2 Tablespoons mayonnaise
2 Tablespoons plain yogurt (sour cream would work too)
1/2 cup shredded Parmesan cheese, divided
1 egg
2 green onions, chopped
1/2 Tablespoon lemon juice
1/4 teaspoon cayenne pepper (or less)
1/2 teaspoon salt
12-18 ounces crab meat *
1 cup panko bread crumbs
1/4 cup butter, melted

*I have always use 18 ounces of crab meat with the same amount of other ingredients with great results!

Directions:

Preheat oven to 400 degrees F. Spray a mini muffin tin with nonstick spray and set aside.

In a small bowl, mix panko crumbs and melted butter.  In another bowl, mix together yogurt, mayonnaise, Parmesan cheese, egg, green onions, lemon juice, cayenne pepper, salt, and crab meat and stir gently.  Add in panko breadcrumb and butter mixture and stir until combined. 

Bake in preheated oven for about 15-20 minutes until golden brown.