Looking for the perfect appetizer to elevate your next gathering? Look no further than these Mini Crab Cakes! Bursting with flavor and decadence, these bite-sized delights are a family favorite that never fails to impress. Made with tender lump crab meat, tangy cream cheese, zesty orange and lemon peel, and a touch of Parmesan cheese, each bite is a glorious blend of savory and citrusy goodness. Whether you’re hosting a dinner party or simply treating yourself to a gourmet snack, these Mini Crab Cakes are sure to delight your taste buds and leave you craving more.


  • 8 oz. 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 tsp. plus 2 Tbsp chipped fresh chives, divided
  • 1/4 tsp. kosher salt
  • pinch of cayenne pepper
  • 6 oz. lump crabmeat, picked over & shredded
  • 1 cup panko breadcrumbs
  • 1/4 cup (1/2 stick) of unsalted butter, melted


  1. Using a hand mixer, beat cream cheese in medium bowl until smooth. Beat in 1/4 cup Parmesan cheese and egg. Next beat in sour cream, citrus peels, 4 tsp. of chives, salt, and cayenne pepper. Fold in crab meat.
  2. Preheat oven to 350°F. Spray 2 mini muffin pans with cooking spray. Toss panko, 1/2 cup Parmesan cheese, and 2 Tbsp. chopped chives in small bowl. Drizzle butter over mixture, tossing with fork until evenly moistened. Press 1 Tbsp. of panko mixture into each muffin cup, forming a crust and then top with 1 Tbsp. of crab mixture. Top each muffin with 1 tsp. of panko mixture.
  3. Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans for 5 minutes. Run knife around each crab cake and gently lift out. Arrange crab cakes on serving platter. Sprinkle with extra chives if desired.

Makes 24 mini crab cakes.