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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