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Crab Cake Bites

6 oz. crab meat

6 oz. cream cheese

3/4 cup sour cream

1 egg, lightly beaten

2/3 cup Parmesan cheese, grated and divided

1 Tbsp. Halladay's Crab & Spinach Seasoning

1 tsp. lemon zest

2 tsp. lemon juice

Salt and pepper, to taste

1 cup Panko crumbs

6 Tbsp. butter, melted


Preheat oven to 350°F. Grease a 24 cup mini muffin tin with cooking spray, set aside.

Combine crab meat, cream cheese, sour cream, egg, ⅓ cup Parmesan cheese, Crab & Spinach Seasoning, lemon juice, and lemon zest until well combined. Add salt and pepper to taste.

In a separate bowl, combine the remaining ⅓ cup of Parmesan cheese, panko crumbs and melted butter. Divide this mixture evenly between the muffin cups and press around the edges to form a base in each cup. Spoon the crab mixture into the cups on top of panko base.

Bake for 20-25 minutes, or until the edges are golden brown. Serve warm or at room temperature with Halladay's Dilly Herb Dip or the dipping sauce or your choice.

SIMILAR RECIPES
Lemon Parmesan Fish

Lemon Parmesan Fish

1/2 cup Corn Flakes cereal, crushed

1 Tbsp. Parmesan cheese, grated

1 Tbsp. Halladay's Lemon Spinach Seasoning

1 Tbsp. butter, melted

1/4 tsp. pepper

4 (4 oz.) pieces flounder or sole

Preheat oven to 450˚F. Spray pan with nonstick spray. Combine all ingredients except fish. Sprinkle mixture over fish and bake until fish flakes easily, about 15 minutes.

Lemon Spinach Goat Cheese Dip

1 cup Greek yogurt

1/2 cup mayo

1 tsp. finely grated lemon zest

1/2 cup crumbled feta or goat cheese

2 Tbsp. Halladay's Lemon Spinach Seasoning

Combine all ingredients; blend well. Let chill two hours.

Garlic Lemon Zoodles

2 small zucchini, spiralized

2 tsp Halladay's Harvest Barn Bistro Pasta Scampi Mix hydrated in 1 Tbsp Hot Water

1 Tbsp Olive Oil

1 Tbsp Butter

1 tsp lemon zest

2 fresh squeezed lemons

1 Tbsp Parmesan cheese

Heat Olive Oil and butter in skillet. Add hydrated Scampi mix, for 30 seconds and then add in zucchini noodles. Cook for 1 to 2 minutes or just until slightly soft. Add lemon zest, Parmesan cheese and a couple squeezes of fresh lemon juice. Salt and pepper to taste and serve.

Lemony Artichoke Dip

3 (6 oz.) jars marinated artichoke hearts, drained and chopped

1 tsp. finely grated lemon peel

1 cup sour cream

1 cup mayo

1 cup Swiss or mozzarella cheese, shredded

2 Tbsp. Halladay's Lemon Spinach Seasoning

1 Tbsp. Dijon mustard

Preheat oven to 350˚F. Combine all ingredients: blend well. Pour into a casserole dish. Bake until hot and bubbly, about 25 to 30 minutes. Serve warm with pita chips or French bread.