Ingredients

• 8 ounces cream cheese, brought to 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 tsp coarse kosher salt
• Large pinch of cayenne pepper
• 6 ounces fresh lump crabmeat, picked over, patted dry and coarsely shredded
• 1 cup Panko (Japanese breadcrumbs)*
• 1⁄4 cup (1⁄2 stick) unsalted butter, melted, plus more for pans
• Fresh chives, cut into pieces

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

Serves: Makes 24 appetizer-sized crab cakes

Preparation

1. (Can be done a day ahead.) Using an electric mixer, beat the cream cheese in a medium sized 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. Cover and chill until ready to use.
2. Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss Panko, 1⁄2 cup Parmesan cheese and 2 tablespoons chopped chives in small bowl. Drizzle 1⁄4 cup melted butter over mixture, tossing with a fork until evenly moistened. Press 1 rounded tablespoon of Panko mixture into the bottom of each muffin cup, forming a crust. Spoon 1 generous tablespoon of 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. Arrange crab cakes on serving platter and sprinkle with chives.

Time: 1 hour, 15 minutes