Mini Crab Cake Appetizer

Step 1

To make lemon dill sauce, mix all sauce ingredients. Store in refrigerator until needed.

Step 2

Beat cream cheese by hand or with mixer until smooth.  Add ¼ cup parmesan, egg, sour cream, orange zest, lemon zest, red pepper, scallions, 1 T chives, salt & cayenne pepper.  Fold in the crabmeat.

Step 3

Preheat oven to Butter or spray the muffin pan. Toss panko, ½ cup Parmesan and 2T chopped chives in a small bowl.  Drizzle melted butter over, tossing until evenly moistened.  Press 1 rounded spoonful panko mixture into bottom of each muffin cup to form the crust.

Step 4

Spoon rounded tablespoon crab mixture on top of each panko mixture.  Sprinkle rounded teaspoon of panko mixture over tops of each crab cake.

Step 5

Bake until golden on top and set, about 35 minutes.  Remove from pan and serve with dollop of lemon-dill sauce.