Mini Crab Cakes

15 ingredients
6 steps

Ingredients

  • 8 ounces cream cheese, room temperature
  • 3/4 cup finely grated Parmesan cheese, divided
  • 1 large egg
  • 1/4 cup sour cream
  • 1 teaspoon finely grated orange peel
  • 1/2 teaspoon finely grated lemon peel
  • 4 teaspoons plus 2 tablespoons chopped fresh chives, divided
  • 1/4 teaspoon coarse kosher salt
  • Large pinch of cayenne pepper
  • 6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
  • 1 cup panko (Japanese breadcrumbs)*
  • 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
  • 1 plus more for pans
  • Fresh chives, cut into pieces
  • 2 mini muffin 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. DO AHEAD:
  2. 2
    Cover and chill.
  3. 3
    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).
  4. 4
    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:
  5. 5
    Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.
  6. 6
    Arrange crab cakes on serving platter; sprinkle with chives.

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