Ingredients
Cooking spray, for pan
6 oz. lump crab meat
6 oz. cream cheese, softened to room temperature
1 Egg, lightly beaten
3/4 c. Sour Cream, Divided
2/3 c. finely grated Parmesan, divided
1 1/2 tsp. Old Bay seasoning, divided
2 tsp. lemon juice
1 tsp. lemon zest
Pinch cayenne pepper
2 tbsp. finely chopped chives, divided
kosher salt
Freshly ground black pepper
1 c. panko bread crumbs
6 tbsp. butter, melted
Preparation
Step 1Preheat oven to 350°. Grease a 24-cup mini muffin pan with cooking spray. Step 2Combine crab meat, cream cheese, egg, ⅓ cup Parmesan, 1 teaspoon Old Bay, ¼ cup sour cream, lemon zest, 1 teaspoon lemon, cayenne and about 1 tablespoon chives in a large bowl. Season with salt and pepper and stir until evenly combined. Step 3In a separate bowl, combine remaining Parmesan, panko bread crumbs and melted butter. Divide mixture between muffin pan cups and press around the edges of cup to make a crust. Spoon the crab mixture into each cup. Step 4Bake until the edges begin to turn golden, 20 to 25 minutes . Step 5Meanwhile, make dipping sauce. Combine ½ cup sour cream, remaining chives, 1 teaspoon lemon juice and remaining Old Bay. Stir to combine. Step 6Serve crab cake bites warm or at room temperature with dipping sauce.
