Mini Crab Cakes

Ingredients

• 8 ounces cream cheese, room temperature
• 3/4 cup parmesan cheese, finely grated and divided
• 1 large egg
• 1/4 cup sour cream
• 1 teaspoon orange peel, finely grated
• 1/2 teaspoon lemon peel, finely grated
• 4 teaspoons chives, fresh and chopped
• 2 tablespoons chives, fresh and chopped
• 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
• 1/4 cup unsalted butter, plus more for pans

Directions

1. 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. ***Can be made 1 day ahead. Cover and chill.

2. 2

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

3. 3

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

4. 4

   Arrange crab cakes on serving platter; sprinkle with chives.