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Mini Crab Cakes

Mini Crab Cakes Recipe

  • 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
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