Parmesan Crab Cake Bites

Parmesan-Crusted Crab Cake Bites with Chive Aioli

The crab mixture can be made a day in advance and stored in the refrigerator; then the bite-size cakes are formed and baked in a mini muffin tin with a crust of Parmesan cheese and panko bread crumbs for a yummy appetizer.  From Southern Living Magazine 12 servings. INGREDIENTS: 6 oz. fresh lump crabmeat, drained 2 (3 oz.) package cream cheese, softened 2/3 cup grated Parmesan cheese, divided 3 Tbsp. mayonnaise 2 tsp. Dijon mustard 1 tsp. Worcestershire sauce ¾ tsp. Old Bay seasoning ½ tsp. lemon zest 1 egg yolk 1 ½ Tbsp. chopped fresh parsley 1 ¼ cup Japanese breadcrumbs (panko) ¼ cup butter, melted DIRECTIONS: Preheat oven to 350 degrees. Generously grease 2 (12-cup) miniature muffin pans. (I used a 24 cup mini muffin pan). Pick crabmeat, removing any bits of shell. Stir cream cheese in a large bowl until smooth. Add 1/3 cup Parmesan cheese and next 6 ingredients, stir until smooth. Fold in crabmeat and parsley. Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl, toss with fork until breadcrumbs are moistened. Spoon 1 Tbsp. breadcrumb mixture into each muffin cup, press into bottom and up sides to form crust. Spoon 1 Tbsp. crab mixture into each crust. Bake at 350 degrees for 25 minutes or until golden brown. Cool in pans 5 minutes. Run a knife around edges of crab cakes to loosen, gently lift cakes from pan. Serve warm or at room temperature topped with Chive Aioli. Chive Aioli Makes ½ cup. Prepare up to a day in advance, cover & chill. ½ cup mayonnaise 1 Tbsp. chopped fresh chives 1 tsp. Dijon mustard 1 garlic clove, pressed. Combine all ingredients in a small bowl. Cover & chill.