Mini Crab Cakes

• Seafood

  • 6 oz Lump crab meat, fresh

• Produce

  • 16 tsp Chives, Fresh
  • 1 Chives, Fresh
  • 1/2 tsp Lemon, zest
  • 1 tsp Orange, zest

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 large pinch Cayenne pepper
  • 1/4 tsp Kosher salt, coarse

• Bread & Baked Goods

  • 1 1/2 cups Panko

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese
  • 1 cup Parmesan cheese
  • 1/4 cup Sour cream

Found on noblepig.com

Ingredients

• 8 oz cream cheese, room temp
• 1 cup shredded Parmesan cheese, divided
• 1 large egg
• 1/4 cup sour cream
• 1 teaspoon orange zest
• 1/2 teaspoon lemon zest
• 4 teaspoons plus 4 Tablespoons chopped fresh chives, divided
• 1/4 teaspoon coarse kosher salt
• large pinch cayenne pepper
• 6 oz fresh lump crab meat, picked over, patted dry, coarsely shredded
• 1-1/2 cups panko (Japanese breadcrumbs)
• 1/2 cup butter, melted
• fresh chives, cut into pieces

Directions

• 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 zest, 4 teaspoons chopped chives, coarse salt and cayenne pepper. Fold in crabmeat. (This can be made one day ahead. Cover and chill.) Spray mini muffin pan with nonstick spray. Toss 1-1/2 cups panko, 3/4 cup Parmesan and 4 Tablespoons chopped chives in a bowl. Drizzle melted butter over, tossing with a fork until evenly moistened. Press 1 rounded Tablespoon panko mixture into bottom of each muffin cup (makes a well with your thumb), forming crust. Spoon 1 generous Tablespoon crab mixture into each cup. Sprinkle more panko mixture over each. Bake crab cakes in a 350 degree oven until golden on top and set, about 20 minutes. Cool in pan 5 minutes. Gently lift each crab cake out of the pan with a fork onto a serving platter. (Can be made 2 hours ahead. Arrange on baking sheet, let stand at room temperature. Rewarm in a 350 degree oven for 5-6 minutes.) Arrange crab cakes on a serving platter; sprinkle with chives.