Mini Crab Cakes

Ingredients

• 10 teaspoons fresh chives
• Large pinch of cayenne pepper
• 2 mini muffin pans
• 6 ounces fresh lump crabmeat
• Fresh chives
• plus more for pans
• ¼ cup unsalted butter
• + 8 more ingredients
• • 1 cup panko (Japanese breadcrumbs)*
  • ¼ teaspoon coarse kosher salt
  • 1 lemon peel
  • ¼ cup sour cream
  • ¾ cup finely grated Parmesan cheese, divided
  • 8 ounces cream cheese, room temperature
  • 1 large egg
  • 1 orange

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, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead. Cover and chill. Preheat oven to 35...

View full recipe at Epicurious