Crab Cake Skewers

Posted by Annette Bellisari on

Crab Cake Skewars

Yield 24 Balls


8 ounces cream cheese, room temperature

3/4 cup finely grated Parmesan cheese, divided

1 large egg

1/4 cup sour cream

1 teaspoon finely grated orange peel

1/2 teaspoon finely grated lemon peel

4 teaspoons plus 2 tablespoons chopped fresh chives, divided

1/4 teaspoon coarse kosher salt

Large pinch of cayenne pepper

6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded

1 cup panko breadcrumbs

1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans

Fresh chives, cut into pieces

6-inch wooden skewers

1 jar of Bellisari’s Blue Cheese, Honey & Shallot Spread or Bellisari’s Blistered Jalapeno & Fig Spread for dipping.


Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead-this will keep balls more firm. Cover and chill.

Preheat oven to 350°F. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Roll 1 generous tablespoon crab mixture into the bread mixture Sprinkle rounded teaspoon of panko mixture over each (some may be left over). Gently slide on each skewer. (3-4 each skewer)

Arrange on baking sheet; let stand at room temperature. Bake at 350 for 6 to 8 minutes.

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