MINI CRAB CAKES

INGREDIENTS (makes 48)

1 (8 oz.) pkg. cream cheese, softened
1 egg, beaten
¼ C. sour cream
1 tsp. orange zest
½ tsp. lemon zest
⅛ tsp. cayenne pepper
4 tsp. plus ½ C. chopped fresh chives, divided
1¾ C. shredded Parmesan cheese, divided
2 (4.25 oz.) cans crabmeat, drained
3 C. panko bread crumbs
½ C. melted butter
Homemade Cocktail Sauce (recipe follows)

DIRECTIONS

Preheat your oven to 350° and spray 48 mini muffin cups with cooking spray; set aside.

Beat the cream cheese until smooth. Beat in the egg, sour cream, orange zest, lemon zest, salt, cayenne, 4 teaspoons of the chives, and ¼ cup of the Parmesan. Fold in the crabmeat and set aside.

Mix the bread crumbs with the remaining ½ cup chives and the remaining 1½ cups Parmesan; use a fork to toss the ingredients while adding the butter. Press 1 rounded tablespoon of the bread crumb mixture into each muffin cup, making a well with the back of the spoon to form a crust. Add about a tablespoonful of the crab mixture to each. Sprinkle any remaining crumb mixture over the top. Bake for 20 minutes, until set.

Cool 5 minutes, then gently remove crab cakes with a fork. Serve with cocktail sauce.

Make-Ahead Tip: You can bake these a couple of hours in advance. To serve, set on a baking sheet and reheat at 350° for 6 to 8 minutes. 

HOMEMADE COCKTAIL SAUCE

Stir together ½ C. chili sauce, ½ C. ketchup, 3 T. prepared horseradish, 2 tsp. lemon juice, ½ tsp. Worcestershire sauce, and ¼ tsp. hot sauce. Serve with crab cakes. (makes 1¼ cups)