There's crabs in the garden--YIKES!

Here is another recipe from my friend, Cindy, at the SLC Airport Hilton.


MINI CRAB CAKES
INGREDIENTS:

8 ounces cream cheese, room temperature
¾ cup finely grated Parmesan cheese, divided
1 large egg
¼ cup sour cream
1 tsp finely grated orange peel
½ tsp finely grated lemon peel
4 tsp plus 2 T chopped fresh chives, divided
¼ tsp coarse kosher salt
Large pinch of cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1 cup panko (Japanese breadcrumbs)
¼ cup (1/2 stick) unsalted butter, melted, plus more for pans
Fresh chives cut into pieces

***You will need 2 mini muffin pans***

PREPARATION:

Using electric mixer, beat cream cheese in medium bowl until smooth. Add ¼ cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 tsp. chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: can be made 1 day ahead. Cover and chill.

Preheat oven to 350 degrees. Generously butter 2 mini muffin pans. Toss panko, ½ cup Parmesan, and 2 T chopped chives in small bowl. Drizzle ¼ cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded T crab mixture into cup. Sprinkle rounded tsp of panko 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. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350 degree oven 6 to 8 minutes.

Arrange crab cakes on serving platter; sprinkle with chives.