Mini Crab Cakes

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 8 ounces cream cheese, room temperature
• 3/4 cup parmesan cheese, finely grated and divided
• 1 large egg
• 1/4 cup sour cream
• 1 teaspoon orange peel, finely grated
• 1/2 teaspoon lemon peel, finely grated
• 4 teaspoons chives, fresh and chopped
• 2 tablespoons chives, fresh and chopped
• 1/4 teaspoon coarse kosher salt
• 1 large pinch cayenne pepper
• 6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
• 1 cup panko breadcrumbs
• 1/4 cup unsalted butter, plus more for pans

Recipe

• 1 using electric mixer, beat cream cheese in medium bowl until smooth. add 1/4 cup parmesan and egg; beat to blend. beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. fold in crabmeat. ***can be made 1 day ahead. cover and chill.
• 2 preheat oven to 350°f generously butter 2 mini muffin pans. toss panko, 1/2 cup parmesan, and 2 tablespoons chopped chives in small bowl. drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. spoon 1 generous tablesppon crab mixture into each cup. sprinkle rounded teaspoon of panko mixture over each (some may be left over).
• 3 bake crab cakes until golden on top and set, about 30 minutes. cool in pans, 5 minutes. run knife around each cake and gently lift out of pan. ***can be made 2 hours ahead. arrange on baking sheet; let stand at room temperature. rewarm in 350 f oven 6 to 8 minutes.
• 4 arrange crab cakes on serving platter; sprinkle with chives.