Mini Crab Cakes

By mvjpfoley

Ingredients

• 6 oz. lump crab meat
• 6 oz. cream cheese, softened to room temperature
• 1 Egg, lightly beaten
• 3/4 c. Sour Cream, Divided
• 2/3 c. finely grated Parmesan, divided
• 1 1/2 tsp. Old Bay seasoning, divided
• 2 tsp. lemon juice
• 1 tsp. lemon zest
• Pinch cayenne pepper
• 2 tbsp. finely chopped chives, divided
• kosher salt
• Freshly ground black pepper
• 1 c. panko bread crumbs
• 6 tbsp. butter, melted

Details

Adapted from delish.com

Preparation

Step 1

Preheat oven to 350 degrees F. Grease a 24-cup mini muffin pan with nonstick cooking spray.
Combine crab meat, cream cheese, egg, ⅓ c Parmesan, 1 teaspoon Old Bay, sour cream, lemon zest, 1 teaspoon lemon, cayenne and about 1 tablespoon chives in a large bowl. Season with salt and pepper and stir until evenly combined.
In a separate bowl, combine remaining cheese, bread crumbs and melted butter. Divide mixture between muffin pan cups and press around the edges of cup to make a crust. Spoon the crab mixture into each cup and bake for 20-25 minutes until the edges begin to turn golden brown.
Meanwhile, make dipping sauce. Combine sour cream, remaining chives, 1 teaspoon lemon juice and remaining Old Bay. Stir to combine.
Serve crab cake bites warm or at room temperature.