Mini Crab Cakes

By tammy1365

Ingredients

• 8 oz cream cheese, room temperature
• 3/4 c finely grated Parmesan cheese, divided
• 1 large egg
• 1/4 c sour cream
• 1 t finely grated orange peel
• 1/2 t finely grated lemon peel
• 4 t plus 2 tablespoons chopped fresh chives, divided
• 1/4 t coarse kosher salt
• Large pinch of cayenne pepper
• 6 oz fresh lump crabmeat, picked over, patted dry, coarsely shredded
• 1 c panko (Japanese breadcrumbs)
• 1/2 stic) unsalted butter, melted, plus more for pans
• Fresh chives, cut into pieces

Details

Servings 24
Adapted from bonappetit.com

Preparation

Step 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.

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 tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).

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. DO AHEAD Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.

Arrange crab cakes on serving platter; sprinkle with chives.