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Garlic Good Crab Cakes



Garlic Good Crab Cakes
Total Preparation Time: 15 to 30 minutes Number of Servings: 10 or more
Actual Cooking Time:15 to 30 minutes Source: Leona Pearce - Carmichael, CA
Food Groups: Grains, Meat & Beans, Milk & Milk Products
Meal Type: Appetizers
Origin: American
Special Features: Kids Can Help Make It , Make Ahead

This recipe was prepared at the 2003 Gilroy Garlic Cook-Off. She was one of eight finalists. Sounds yummy!

Ingredients:

18 sheets Phyllo (filo) dough (preferably Athens brand)
1/2 cup Butter, melted
6 large cloves Garlic, tough bottoms cut off
2 tablespoons Lemon juice
2 tablespoons Water
8 ounces Cream Cheese
4 ounces Feta cheese, crumbled
2 Eggs, beaten
6 ounces Crab meat, drained if canned
2 cups soft Bread crumbs, divided
Paprika and cayenne pepper to taste

Preparation:

SHELL:
Take 3 sheets phyllo at a time, butter and roll up (jelly-roll style). Make 6 rolls
Cut each roll into fourths.
Press cut side down into muffin pan cups (one in each of a 24-cup pan); use fingers to work up slightly onto sides of each cup. Brush cups lightly with remaining melted butter.

FILLING:
Place garlic into a plastic bag and pound with a side of a meat cleaver. Remove skins and place crushed garlic into a deep microwave-safe bowl. Add lemon juice and water. Cover and microwave for 2 minutes. Add garlic to cream cheese and mix together. Beat eggs and add to cream cheese. Add crumbled feta cheese, drained crab meat and 1 cup of soft bread crumbs. Mix all together. Sprinkle about 1/8 tsp of cayenne pepper into mixture. Mix further. Spoon mixture evenly into 24 muffin cups lined with the phyllo dough (use about 1 Tbsp per cup). Lightly dust top of each with paprika.

Bake in 350-degree oven for 25 minutes or until golden brown.


Nutrient Information
Calories: 163
Total Fat: 8 g
Saturated Fat: 5 g
Polyunsaturated Fat: 1
Monounsaturated Fat: 2
Sodium: 277 mg
Carbohydrates: 18 g
Protein: 6 g
Fiber: 1 g
Vitamin A:
Vitamin C:
Calcium: 61 mg
Iron:

Cook's Notes:

*Makes 24 individual servings.

Nutrition calculated 12/17/2013 using reduced-fat cream cheese.