I love crab cakes, they can make a wonderful appetizer, or a great meal all on their own! The crab mixture can be prepared up to a day in advance, the crab cakes can be assembled and baked two hours before the party and then rewarmed before serving! Ingredients: - 8 oz. cream cheese, at room temperature - ¾ cup finely grated Parmesan cheese, divided - 1 large egg - ¼ cup sour cream - ½ tsp. lemon zest - 3 tbsp. minced fresh chives, divided - ¼ tsp. kosher salt - Pinch cayenne pepper - 8 oz. fresh lump crabmeat, patted dry and coarsely chopped - 1 cup panko breadcrumbs - 4 tbsp. unsalted butter, melted - Additional fresh chives, for garnish Directions: 1) In a medium bowl, combine the cream cheese, ¼ cup of the Parmesan, and the egg; beat with an electric mixer to blend. Beat in the sour cream, lemon zest, 1 tablespoon of the chives, salt and cayenne pepper. Gently fold in the crabmeat. 2) Preheat the oven to 350˚ F. Spray a 24-well mini muffin pan with cooking spray. 3) In a medium bowl, combine the panko, remaining ½ cup of the Parmesan, and 2 tablespoons of the minced chives. Drizzle the melted butter over the mixture and toss with a fork until evenly blended and moistened. 4) Place 1 tablespoon of the panko mixture in each muffin well and press down to form a crust. Spoon 1 generous tablespoon of the crab mixture over the crumb mixture in each well. Sprinkle a rounded teaspoon of the panko mixture over the top of each. 5) Bake until golden and set, about 30 minutes, rotating the pan halfway through baking. Allow to cool in the pans 5 minutes. Run a knife around the edge of each cake and gently lift it out of the pan. 6) Garnish with additional fresh chives, if desired. 7) Enjoy!