Do-Ahead Mini Crab CakesPosted: Updated:
8 ounces cream cheese, at room temperature
¼ cup finely grated Parmesan cheese
1 large egg
¼ cup sour cream
1 teaspoon finely grated orange zest
1 teaspoon finely grated lemon zest
1 tablespoon finely chopped chives
Pinch of kosher salt
¼ teaspoon cayenne pepper
6 ounces lump crabmeat, picked over and patted dry
1 cup panko
2 tablespoons finely chopped chives
½ cup finely grated Parmesan cheese
¼ cup unsalted butter, melted
In the bowl of an electric mixer, beat cream cheese until smooth. Add Parmesan cheese and egg; beat until blended. Beat in sour cream, citrus zest, chives, salt, and cayenne pepper. Fold in crabmeat. This mixture can be made a day ahead, covered and refrigerated.
Preheat oven to 350°F. Coat 2 non-stick mini-muffin pans with vegetable spray.
In a medium bowl, mix together the panko, chives, and the Parmesan cheese. Drizzle the butter over, tossing with a fork until evenly moistened. Press a tablespoon of the panko mixture into the bottom of each muffin cup, forming a crust. Spoon a generous tablespoon of the crab mixture into each cup. Sprinkle a teaspoon of panko mixture over each.
Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans for at least 5 minutes. Run a knife around each cake and gently lift them out of the pans. The crab cakes can be made 2 hours ahead. Arrange on a baking sheet; let stand at room temperature and then rewarm them in a 350°F oven for 6 to 8 minutes.