Baked Panko Crab Cakes

  • Prep Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings



Preheat oven to 350.

With an electric mixer, beat cream cheese in a medium bowl until smooth. Add Parmesan and egg and combine well.  Beat in sour cream, garlic, lemon zest and 1 tablespoon chopped chives. Season mixture with salt and pepper then gently fold in crabmeat with a spoon.

Coat inside of 24 mini muffin tins with olive oil.  Combine panko and chives in a bowl.  Drizzle melted butter over breadcrumb mixture until evenly moistened.  Press panko mixture into bottom and sides of each muffin tin cup to form a crust.  Spoon crab mixture into panko crust and sprinkle more panko on top.

Bake for 25-30 minutes until golden brown. Let stand at least 5 minutes before removing from muffin tins.