Mini Crab Cakes Recipe

Ingredients

8 oz cream cheese, room temp

1 cup shredded Parmesan cheese, divided

1 large egg

1/4 cup sour cream

1 teaspoon orange zest

1/2 teaspoon lemon zest

4 teaspoons plus 4 Tablespoons chopped fresh chives, divided

1/4 teaspoon coarse kosher salt

large pinch cayenne pepper

6 oz fresh lump crab meat, picked over, patted dry, coarsely shredded

1-1/2 cups panko (Japanese breadcrumbs)

1/2 cup butter, melted

fresh chives, cut into pieces

Directions

Using an electric mixer, beat cream cheese in a medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus zest, 4 teaspoons chopped chives, coarse salt and cayenne pepper. Fold in crabmeat. (This can be made one day ahead. Cover and chill.)
Spray mini muffin pan with nonstick spray. Toss 1-1/2 cups panko, 3/4 cup Parmesan and 4 Tablespoons chopped chives in a bowl. Drizzle melted butter over, tossing with a fork until evenly moistened. Press 1 rounded Tablespoon panko mixture into bottom of each muffin cup (makes a well with your thumb), forming crust. Spoon 1 generous Tablespoon crab mixture into each cup. Sprinkle more panko mixture over each.
Bake crab cakes in a 350 degree oven until golden on top and set, about 20 minutes. Cool in pan 5 minutes. Gently lift each crab cake out of the pan with a fork onto a serving platter. (Can be made 2 hours ahead. Arrange on baking sheet, let stand at room temperature. Rewarm in a 350 degree oven for 5-6 minutes.)
Arrange crab cakes on a serving platter; sprinkle with chives.