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Mini Crab Cakes Recipe


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     Mini Crab Cakes

Category   Appetizers
Sub Category   None
Servings   6-8
Preptime   About 1 hr

8 oz. cream cheese, room temperature
3/4 c. finely grated parmesan cheese, divided
1 large egg
1/4 c. sour cream
1 tsp. finely grated orange peel
1/2 tsp. finely grated lemon peel
4 tsp. plus 2 tbs. chopped fresh chives, divided
1/4 tsp. coarse Kosher salt
Large pinch cayenne pepper
6 oz. lump crabmeat, picked over, patted dry, coarsely shredded
1 c. panko
1/4 c. unsalted butter, melted, plus more for greasing pan
Fresh chives, cut into pieces for garnish

Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 c. parmesan and egg; beat to blend. Beat in sour cream, orange and lemon peels, 4 tsp. chives, salt and cayenne pepper. Fold in crabmeat. DO AHEAD- Can be made 1 day ahead. Cover and chill.
Preheat oven to 350 degrees. Generously butter 24 cup mini-muffin pan. Toss panko, 1/2 c. parmesan and 2 tbs. chives in small bowl. Drizzle with 1/4 c. melted butter, tossing with fork until evenly moistened. Press scant tablespoon of panko mixture into bottom of each muffin cup, forming crust. Spoon one generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each cup.
Bake crab cakes until golden on top and set, about 30 minutes. Cool in pan 5 minutes. Run knife around each cake and gently lift out of pan. Sprinkle with chives. DO AHEAD- Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm at 350 degrees for 6-8 minutes.

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