Miniature Crabcakes

Adapted slightly from annies-eats.com

I've never made crabcakes before, but recently discovered that I really like them!  So when I saw this recipe on Annie's Eats, I knew I had to try them.  I like that they are baked instead of fried.  They were very good!  Especially dipped in a little Lemon Aioli.

Ingredients

8 oz. cream cheese, at room temperature

¾ cup finely grated Parmesan cheese, divided

1 large egg

¼ cup sour cream (I used plain Greek yogurt)

½ tsp. lemon zest

3 tbsp. minced fresh chives, divided

¼ tsp. kosher salt

Pinch cayenne pepper

8 oz. fresh lump crabmeat, patted dry and coarsely 
        chopped

1 cup panko breadcrumbs

4 tbsp. unsalted butter, melted

Directions

In a medium bowl, combine the cream cheese, ¼ cup of the Parmesan, and the egg; beat with an electric mixer to blend.  Beat in the sour cream or yogurt, lemon zest, 1 tablespoon of the chives, salt and cayenne pepper.  Gently fold in the crabmeat.  (This can be made up to 1 day in advance.)

Preheat the oven to 350˚.  Spray a 24-well mini muffin pan with cooking spray.  In a medium bowl, combine the panko, remaining ½ cup of the Parmesan, and 2 tablespoons of the minced chives. Drizzle the melted butter over the mixture and toss with a fork until evenly blended and moistened.

Place 1 teaspoon of the panko mixture in each muffin well and press down to form a crust.  Spoon 1 generous tablespoon of the crab mixture over the crumb mixture in each well.  (I used my measuring tablespoon, then scooped it out of there with my silicone spatula and spread it into the muffin wells.) Sprinkle a teaspoon of the panko mixture over the top of each.  

Bake until golden and set, about 30 minutes, rotating the pan halfway through baking.  Allow to cool in the pans 5 minutes.  Run a knife around the edge of each cake and gently lift it out of the pan (I didn't need to do this, as they lifted right out).

*These can be baked 2 hours in advance.  Rewarm at 350˚ for 6-8 minutes just before serving.

Yields:  24 mini crabcakes