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8 ounces cream cheese, room temperature
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3/4 cup finely grated Parmesan cheese, divided
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1 large egg
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1/4 cup sour cream
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1 teaspoon finely grated orange peel
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1/2 teaspoon finely grated lemon peel
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4 teaspoons plus 2 tablespoons chopped fresh chives, divided
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1/4 teaspoon coarse kosher salt
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Large pinch of cayenne pepper
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6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
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3/4 cup Margot's Morsels Crazy Crumbs, Parmesan
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2 tablespoons unsalted butter, melted, plus more for mini muffin pans
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Fresh chives, cut into pieces
Beat cream cheese with an electric mixer, until smooth. Add 1/4 cup Parmesan and egg and beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. Cover and chill. This can be done a day in advance.
Preheat oven to 350°F. Generously butter 2 mini muffin pans.
Toss crumbs with 1/2 cup Parmesan, 2 tablespoons melted butter and 2 tablespoons chopped chives in small bowl. Press 1 rounded teaspoon crumb mixture into bottom of the mini muffin tin cups. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of crumb mixture over each.
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 and serve at room temperature.
These can be made 2 hours ahead; let stand at room temperature and rewarm in 325°F for a few minutes (approximately 5 min).