Zest from 1 small lemonreserve lemon for dill sauce below
½finely diced red pepper
2scallionswhite parts only
1Tchopped chives
½tspkosher salt
Pinchcayenne pepper
6ozfresh lump crabmeatcoarsely shredded
Panko crust/topping:
1cuppanko breadcrumbs
1/2cupParmesan cheese
¼cupmelted butter
2Tchopped chives
Lemon Dill Sauce:
1/4csour cream
1/4cuplight mayo
chopped fresh dill
juice from lemon zested for crab cakes above
salt & pepper to taste
Instructions
To make lemon dill sauce, mix all sauce ingredients. Store in refrigerator until needed.
Beat cream cheese by hand or with mixer until smooth. Add ¼ cup parmesan, egg, sour cream, orange zest, lemon zest, red pepper, scallions, 1 T chives, salt & cayenne pepper. Fold in the crabmeat.
Preheat oven to 350. Butter or spray the muffin pan. Toss panko, ½ cup Parmesan and 2T chopped chives in a small bowl. Drizzle melted butter over, tossing until evenly moistened. Press 1 rounded spoonful panko mixture into bottom of each muffin cup to form the crust.
Spoon rounded tablespoon crab mixture on top of each panko mixture. Sprinkle rounded teaspoon of panko mixture over tops of each crab cake.
Bake until golden on top and set, about 35 minutes. Remove from pan and serve with dollop of lemon-dill sauce.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.