Mini crab cakes

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

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.

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