Mini Crab Cakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 8 ounces cream cheese, room temperature
• 3/4 cup finely grated parmesan cheese, divided
• 1 large egg
• 1/4 cup sour cream
• 1 teaspoon finely grated orange peel
• 1/2 teaspoon finely grated lemon peel
• 4 teaspoons chopped fresh chives, divided
• 2 tablespoons chopped fresh chives, divided
• 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 (japanese breadcrumbs)
• 1/4 cup unsalted butter, melted, plus more for pans
• fresh chives, cut into pieces

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. do ahead: can be made 1 day ahead. cover and chill.
• 2 preheat oven to 350°f
• 3 generously butter (pam) 2 mini muffin pans.
• 4 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.
• 5 press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust.
• 6 spoon 1 generous tablespoon crab mixture into each cup.
• 7 sprinkle rounded teaspoon of panko mixture over each (some may be left over).
• 8 bake crab cakes until golden on top and set, about 30 minutes.
• 9 cool in pans 5 minutes. run knife around each cake and gently lift out of pan.
• 10 can be made 2 hours ahead. arrange on baking sheet; let stand at room temperature. rewarm in 350°f oven 6 to 8 minutes.
• 11 arrange crab cakes on serving platter; sprinkle with chives.