Name: Mini Crab Cakes
Yield: Makes 24
Ingredients: 8 ounces cream cheese, room temperature; 3/4 cup finely grated Parmesan cheese, divided; 1 large egg; 1/4 cup sour cream; 1 teaspoon finely grated orange peel; 1/2 teaspoon finely grated lemon peel; 4 teaspoons plus 2 tablespoons chopped fresh chives, divided; 1/4 teaspoon coarse kosher salt; Large pinch of cayenne pepper; 6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded; 1 cup panko (Japanese breadcrumbs)*; 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans; 1 plus more for pans; Fresh chives, cut into pieces; 2 mini muffin pans

Image may contain Muffin Food Dessert Confectionery and Sweets

Photo by Lisa Hubbard

Recipe notes

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