Mini Baked Crab Cheesecakes

Ingredients:

8 oz. cream cheese, softened
1/2 c. grated Parmesan cheese
1/2 c. shredded Parmesan cheese
1 egg
1/4 c. sour cream, light
1 tsp. orange zest
1 lemon, zested
5 Tbs. fresh chives, chopped
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 (4-4.5 oz) cans lump crab meat, drained and picked over
1 1/2 c. Panko
1 stick butter melted
Fresh chives and sour cream for garnish

Preheat the oven to 350 degrees. Spray 1 1/2 mini muffin tins with non stick cooking spray (makes about 24-30 crab cakes). In a medium size bowl, combine the cream cheese, grated Parmesan, egg, sour cream, orange and lemon zest, 1 Tbs. fresh chives, salt, cayenne pepper, and lump crab meat until everything is combined well together. In a smaller bowl, combine the Panko, melted butter and 4 Tbs. of fresh chopped chives. Push about 2-3 tsp. of breading mixture into the bottom of each cup and press down. Scoop about 1 tbs. of cream cheese crab mixture on top of each Panko crust and spread on top.

Bake for about 20 minutes until the top of the cheesecake is golden brown. Let cool in the pan for 5-10 minutes and then use a rubber pastry spatula or spoon to help get them out of the cups. Drizzle with sour cream and top with fresh chives before serving.