8 ounces fresh lump crabmeat patted dry and shredded
1 1/2 cups Panko breadcrumbs
6 tablespoons unsalted butter, melted, plus more for pans
Fresh chives, cuts into pieces for garnish
Preparation
Using an electric mixer, beat cream cheese in a medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, salt, and cayenne pepper. Fold in crabmeat.
Preheat oven to 350 degrees F. Generously butter 2 mini muffin pans. Toss Panko, 3/4 cup Parmesan, and 3 tablespoons chopped chives in a small bowl. Drizzle melted butter over Panko mixture, tossing with fork until evenly moistened.
Press a spoonful of Panko mixture into the bottom and up the sides of each muffin cup, forming crust. Spoon a rounded tablespoon of crab mixture into each cup. Sprinkle about a 1/2 tablespoon of Panko mixture over each .
Bake crab cakes until golden on top and set, about 25-30 minutes. Cool in pans for 5 minutes.
Run knife around each cake and gently lift out of pan. Arrange crab cakes on a serving platter and sprinkle with chive pieces. Serve with Remoulade Sauce.
