Mini Crab Puffs
8 ounces cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 tsp finely grated orange peel
1/2 tsp finely grated lemon peel
4 tsps plus 2 Tblsps chopped fresh chives, divided
1/4 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)
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
Fresh chives, cut into pieces
Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan & egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, & cayenne pepper. Fold in crabmeat.
Make Ahead: Can be made 1 day ahead. Cover & chill.
Preheat panggangan to 350°F. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, & 2 Tblsps chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust.
Spoon 1 generous tablespoon of the crab mixture into each cup. Sprinkle rounded teaspoons of panko mixture over each (some may be left over).
Bake crab cakes until golden on top & set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake & gently lift out of pan.
Make Ahead: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F panggangan 6 to 8 minutes.
Arrange crab cakes on serving platter; sprinkle with chives.
Makes 24 cakes.
Source
Bon Appetit Magazine, April 2009
Recipe by Betty Rosbottom
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