Mini Crab Cakes

"This is a fantastic recipe, first published in Bon Appétit, April 2009"
 
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Ready In:
45mins
Ingredients:
14
Serves:
24
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ingredients

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directions

  • Using electric mixer, beat cream cheese in 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 crabmeat. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 350°F
  • Generously butter (Pam) 2 mini muffin pans.
  • Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup 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.
  • Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.
  • Arrange crab cakes on serving platter; sprinkle with chives.

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