Cheesy Zucchini Crab Puffy Cakes
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- Yield: ~2 dozen
Ingredients
- 2 cups shredded zucchini
- 1/3 cup grated onions
- 1 1/2 cups jumbo lump crab meat, picked through
- 1 cup shredded Jarlsberg cheese
- 1 cup Jarlsberg cheese slices (~1/4” thick by 1” square)
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 egg
- 1/4 cup flour or gluten free flour
- 1/2 cup Panko or Gluten Free Panko
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/4–1/2 teaspoon cayenne
Instructions
- Preheat oven to 350F. Lightly spray mini muffin tins.
- Place the shredded zucchini in a cheese cloth and wring out all the water. You should get at least 1/4-1/2 cup of zucchini ‘juice’. In a bowl place all of the ingredients (minus the 1 cup cheese slices and crab) and mix until combined. Gently fold in the crab. Fill each muffin tin almost to the top.
- Bake for 9-12 minutes until the tops are lightly golden brown and puffed up. Remove from oven and turn it to broil. Add a cheese slice on top of each puffy cake. Broil for a minute or just until the cheese begins to melt. Remove from oven and take a thin blade and go around the puffy cake to loosen.
- Allow to cool in the tins for 2-3 minutes. Gently remove from the tins and cool on a cooling rack.
- Can be served immediately or room temp.