Paul Robins in the kitchen with Evan Elsberry from Evan’s Kitchen making Mini Crab Cupcakes.
Mini Crab Bakes
1 lb crab meat
¼ cup heavy cream (whole milk OK substitute)
3 oz cream cheese
2 oz butter
¼ cup flour
4 dashes Worchester sauce
1 and ½ tsp lemon juice
½ cup seasoned bread crumbs
1 tsp ground ginger
1 tsp ground curry
3 dashes Tabasco
½ tsp Old Bay seasoning
9” by 9” sheet fresh pasta
1 tbs olive oil
Salt and pepper to taste
In a small sauce pan, on low heat melt the cream cheese into the heavy cream, stirring often. When melted, add all ingredients except the butter, flour, pasta and crab. Set aside.
In a second pot, melt the butter on medium heat. Add the flour to make a roux. Brown slightly. Add the ingredients from the other pan. Remove from heat and fold in the crab. Try to maintain the texture of the crab. Don’t over mix.
Spread the olive oil evenly over the pasta sheet and cut into 9 even squares (3 equal cuts each way). Form the pasta squares into greased muffin cups. Fill with crab filling. Top with bread crumbs and bake at 350° until golden brown – 7 to 10 minutes in a convection oven, 10 to 13 minutes in a non-convection oven. Grab a corner of the pasta and it should pop right out or will come out if circled with a butter knife. Garnish with lemon wedges.
Note: You can substitute crostini or crackers for pasta squares.
Bon appetit!