Mini Crab Cakes

Published in Bon Appetit April 2009.

• Ready In: 30 mins
• Yields: 24 crab cakes

Ingredients

• 8  ounces cream cheese, room temperature
• 3⁄4 cup parmesan cheese, finely grated and divided
• 1  large egg
• 1⁄4 cup sour cream
• 1  teaspoon  orange peel, finely grated
• 1⁄2 teaspoon lemon peel, finely grated
• 4  teaspoons chives, fresh and chopped
• 2  tablespoons chives, fresh and chopped
• 1⁄4 teaspoon  coarse kosher salt
• 1  large  pinch cayenne pepper
• 6  ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
• 1  cup panko breadcrumbs
• 1⁄4 cup unsalted butter, plus more for pans

Directions

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. ***Can be made 1 day ahead. Cover and chill.
2. 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 tablesppon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
3. 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. ***Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350 F oven 6 to 8 minutes.
4. Arrange crab cakes on serving platter; sprinkle with chives.