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 hour hr
Cook Time 15 minutes mins
Course Appetizer
Cuisine American
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)
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.
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