Baked Crab Cakes
4C Panko Plain Bread Crumbs [ or 4C Gluten Free Plain Crumbs ]
4C Grated Parmesan Cheese
Ingredients:
8 ounces cream cheese, room temperature
3/4 cup 4C Parmesan Cheese, divided
1 large egg
1/4 cup sour cream
1 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided
1/4 teaspoon kosher salt
Large pinch of cayenne pepper
6 ounces fresh lump crabmeat
1 cup 4C Panko Plain Crumbs [ or 4C Gluten Free Plain Crumbs ]
1/4 cup unsalted butter, melted, plus more for pans
Fresh chives, cut into pieces
Directions:
Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup 4C Parmesan Cheese and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, salt and cayenne pepper. Fold in crabmeat. Cover and chill.
Preheat oven to 350°F. Butter one standard size muffin pan or 2 mini muffin pans. Toss 4C Crumbs, 1/2 cup 4C Parmesan Cheese, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 2 rounded tablespoons of crumbs mixture into bottom of each standard muffin cup, or 1 tablespoon into the bottom of the mini muffin cups forming crust. Spoon 2 generous tablespoons crab mixture into each standard muffin cup or 1 tablespoon into each mini muffin cup. Sprinkle 1-2 rounded teaspoon of crumbs mixture over each.
Bake crab cakes until golden on top, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan