Mini crab cakes

Name: Mini crab cakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: En
Ingredients: 8 ounces cream cheese, room temperature; 1 cup finely grated Parmesan cheese, divided; 1 large egg; 1/4 cup sour cream; 3/4 teaspoon grated orange peel; 1/2 teaspoon grated lemon peel; 4 teaspoons plus 3 tablespoons chopped fresh chives, divided; 1/4 teaspoon kosher salt; Large pinch of cayenne pepper; 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

Appetizer

Very Easy

40 min

Preparation

Preparation10 min

Cook time30 min

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.