Yield: about 24 mini crab cakes

Ingredients

8 oz. cream cheese, at room temperature
¾ cup finely grated Parmesan cheese, divided
1 large egg
¼ cup sour cream
½ tsp. lemon zest
3 tbsp. minced fresh chives, divided
¼ tsp. kosher salt
Pinch cayenne pepper
8 oz. fresh lump crabmeat, patted dry and coarsely chopped
1 cup panko breadcrumbs
4 tbsp. unsalted butter, melted
Additional fresh chives, for garnish

  • step 1: HideShow Images

    In a medium bowl, combine the cream cheese, ¼ cup of the Parmesan, and the egg; beat with an electric mixer to blend.  Beat in the sour cream, lemon zest, 1 tablespoon of the chives, salt and cayenne pepper.  Gently fold in the crabmeat.  (This mixture can be made up to 1 day in advance.)

  • step 2: HideShow Images

    Preheat the oven to 350˚ F.  Spray a 24-well mini muffin pan with cooking spray.  In a medium bowl, combine the panko, remaining ½ cup of the Parmesan, and 2 tablespoons of the minced chives.  Drizzle the melted butter over the mixture and toss with a fork until evenly blended and moistened.  Place 1 tablespoon of the panko mixture in each muffin well and press down to form a crust.  Spoon 1 generous tablespoon of the crab mixture over the crumb mixture in each well.  Sprinkle a rounded teaspoon of the panko mixture over the top of each.

  • step 3: HideShow Images

    Bake until golden and set, about 30 minutes, rotating the pan halfway through baking.  Allow to cool in the pans 5 minutes.  Run a knife around the edge of each cake and gently lift it out of the pan.  (These can be baked 2 hours in advance.  Rewarm at 350˚ F for 6-8 minutes just before serving.)  Garnish with additional fresh chives, if desired.