Mini Crab Cakes

By ljmsem

Apettizers

Ingredients

• 8 ounces cream cheese
• 3/4 c grated cheese asiago or parm
• 1 large egg
• 1/4 c sour cream
• 1 teas grated orange peel
• 1/2 lemon peel
• 4 teas fresh chives
• 2 tbl fresh chives for later
• 1/4 teas kosher salt
• large pinch cayenne pepper
• 6 ounces crab meat patted dry and shredded
• 1 c panko bread crumbs
• 1/2 stick unsalted butter
• plus more for pans

Preparation

Step 1

Using electric mixer, beat cream cheese in a medium bowl until smooth add Parmesan Cheese and egg beat to blend
Beat in sour cream, citris peels 4 teas of chives salt and pepper. FOLD in crab meat
* You can cover and chill for 1 day
Preheat oven 350* Generously butter mini muffin pans
Toss panko, 1/2 c cheese and 2 tbl chives in a bowl. Drizzle 1/4 c of butter over mixture tossing with fork till moist.
Press 1 teas of bread crumbs into mini muffin pan.
Spoon 1 teas of crab mixture on top of bread crumb mixture- top with bread crumb mixture.

Bake for about 30 minutes until golden brown cool 5 minutes in pan

You maky freeze and reheat or cook ahead and rewarm for 6-8 minutes at 350*