Mini Crab Cakes
Adapted from Bon Appétit
Makes 24

8 ounces cream cheese, room temperature
3/4 cup grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 1/2 tsp. grated lemon peel
4 tsp. plus 2 tbsp. chopped fresh chives, divided
1/4 tsp. kosher salt
Large pinch 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

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, lemon peel, 4 tsp. chopped chives, salt and cayenne pepper.  Fold in crabmeat.  (Can be made one day ahead.  Cover and chill.)

Preheat oven to 350°F.  Generously butter 1 large or 2 small mini-muffin pans.  Toss panko, 1/2 cup Parmesan cheese, and 2 tbsp. 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 (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.)