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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
- Fresh chives, cut into pieces
DIRECTIONS
- Using an electric mixer, beat cream cheese in a 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 crab meat. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Preheat the oven to 350°F. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in a small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into the 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 for 5 minutes. Run the knife around each cake and gently lift out of the pan.
Mini Crab Cakes The Perfect Pairing
With Au Bon Climat Chardonnay
Au Bon Climat. This barrel fermented, full-bodied Chardonnay has mouth-filling citrus fruit and a palate cleansing, bright finish. It will become richer and more complex with age. The richness of the Chardonnay pairs perfectly with the lush crab while the citrus undertones of the wine play well with the orange peel in the crab cake. The two together make for a lively pairing that will excite your taste buds at a lazy Sunday brunch.