Mini Crab Cakes

Ingredients for Mini Crab Cakes

• 230g cream cheese, room temperature

• 90g finely grated Parmesan cheese, divided

• 1 stort ägg

• 60ml soured cream

• 1 teaspoon finely grated orange peel

• 1/2 teaspoons finely grated lemon peel

• 4 teaspoons plus 2 tablespoons chopped fresh chives, divided

• 1/4 teaspoons coarse kosher salt

• Large pinch of cayenne pepper

• 170g fresh lump crabmeat, picked over, patted dry, coarsely shredded

• 110g panko (Japanese breadcrumbs)*

• 60g (1/2 stick) unsalted butter, melted, plus more for pans

• 1 plus more for pans

• Fresh chives, cut into pieces

• 2 mini muffin pans

Using electric mixer, beat cream cheese in medium bowl until smooth. Add 40g Parmesan and egg; beat to blend. Beat in soured cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 177°C. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 60g 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 tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).

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. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 177°C oven 6 to 8 minutes.

Arrange crab cakes on serving platter; sprinkle with chives.

Available in the Asian foods section of some supermarkets and at Asian markets.

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