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Ingredients
- 8 ounces cream cheese room temperature
- 3/4 finely grated Parmesan cheese, divided
- 1 large egg
- 1/4 cup sour cream
- 1 tsp finely grated orange peel
- 1/2 tsp finley grated lemon peel
- 4 teaspoons plus 22 tablespoons chopped fresh chives, divided
- 1/4 tsp corase kosher salt
- Large pinch of cayenne pepper
- 6 ounces fresh lump crabmeat, picked over, patted dry coarsely shredded
- 1 cup panko (Japanese breakcrumbs)
- 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
Details
Preparation
Step 1
Using electric mixer, beat cream cheese in medium bowl until smooth.
Add 1/4 cup Parmesan and egg beat to bland. Beat in sour cream, citrus peels, 4 tsp chopped chives, coarse salt and cayenne pepper. Fold in crabmeat. DO AHEAD (can be made 1 day ahead. Cover and chill.
Preheat over to 350
Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan cheese, and 2 tbsp chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evely mositened. Press 1 rounded tbsp panko mixture into bottom of each muffin cup, forming crust.
Spoon 1 generous tbsp crab mixture into each cup. Sprinkle rounded tsp of panko mixture over each crab.
Bake crab cakes until golden ton top and set about 30 minutes
Cool in pans for 5 minutes. Run knife around each cake and gently lift out of pan.
DO AHEAD: Can be made 2 hours ahead. A rrange on baking sheet; let stand at room temperature. Rewarm in 305 degree oven 6 to 8 minutes.
Arrange crab cakes on serving platter; sprinkle with chives.
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