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Blumer crab (cup)cake recipe

Bob Blumer's Crab (Cup)Cakes

Bob Blumer
If you're going to feel crabby around the holidays, make it good crabby!
Prep Time 1 hr
Cook Time 15 mins
Course Appetizer
Cuisine American
Servings 4 Crab Cupcakes

Equipment

  • cupcake liners; muffin tin (not uncommon, but crucial); piping bag with a startip (ideal, but not necessary)

Ingredients
  

Crab Cupcake

  • 1 small beet
  • 2 medium russet potatoes peeled and quartered
  • 2 tablespoons heavy cream at room temperature
  • 2 tablespoons butter at room temperature
  • Salt and pepper
  • 1 egg
  • 1 green onion finely sliced
  • 2 tablespoons red bell pepper finely chopped
  • 2 tablespoons bread crumbs or panko
  • 1 tablespoon sour cream
  • zest of 1 lemon + 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons finely chopped Italian parsley leaves
  • 1 garlic clove finely chopped
  • ¼ jalapeño pepper seeds discarded, minced
  • 8 ounces fresh frozen or tinned crab meat (your choices will vary depending on your shopping options. But fear not, all versions will be tasty in this recipe)

Instructions
 

To Finish & Serve

  • Preheat oven to 400°F.
  • Spray interior of muffin tin with spray oil. Line the tin with 4 paper liners. Generously spray interior of liners. Spoon crab mixture into liners. Gently press crab mixture down and flatten level with the top of the tin.
  • Just before putting cupcakes in the oven, reheat potatoes by covering the bowl with aluminum foil and placing it over a pot of boiling water for 5 - 10 minutes. When potatoes are steaming hot, finely grate approximately 1 tablespoon of beet and add it to potatoes. Blend thoroughly with a fork. Add more beet for a deeper color if desired.
  • Bake cupcakes for 8 minutes, or until cakes are fully set, yet still moist. Remove cakes from tin immediately so that they do not continue to cook.
  • Use a piping bag with a star tip, or a table knife to ice the cupcakes.

Notes

Level of difficulty: About the same as making cupcakes from scratch
Advance work: The crab mixture can be prepared earlier in the day, to the point that the cakes are ready to be baked. Bake and ice just before serving; Mashed potatoes can be made earlier in the day then reheated over a double boiler just before serving (add grated beet after reheating)
Keyword Bob Blumer, Crab Appetizer, Lloyd Cellars, Recipe