Mini Crab Cakes

• FILLING
• 3 ounces Cream cheese, room temp, lite ok
• 3 ounces Mascarpone cheese
• 1 Egg
• 1/4 cup Mayo
• 1 tablespoon Chopped fresh chives
• 1/4 teaspoon Celery seed
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon Cayenne pepper, or to taste
• 6 ounces Fresh crab meat, lightly flaked.
• CRUST
• 1 cup Panko breadcrumbs
• 1/2 cup Parmesan cheese, finely grated
• 2 tablespoons Chopped fresh chives
• 4 tablespoons (1/2 stick) melted butter, plus more to grease pans

1. With an electric mixer, beat cream and mascarpone cheeses until smooth.
2. Add egg and beat to blend.
3. Beat in mayo, chives and seasonings
4. Fold in crabmeat. You can make this 1 day ahead, keep covered and chilled.
5. Pre-heat oven to 350*
6. Grease 24ct mini muffin pans with butter.
7. Toss panko, parmesan and chives together in a small bowl.
8. Add melted butter and mix with fork until all crumbs are moistened.
9. Spoon 1 rounded tablespoon of panko mixture in each muffin cup and press down. Save what's left.
10. Spoon 1 generous tablespoon crab filling into each cup on top of crust.
11. Sprinkle 1 rounded teaspoon of panko mixture over filling.
12. Bake until golden, about 30 mins. (check at 25 mins.)
13. Cool 5 mins, then run a knife around each cake, if necessary, and lift out. These do not have to be served immediately, but don't let them sit out for more than 2 hours. Rewarm for 7 mins at 350* if necessary.

filling, cream cheese, mascarpone cheese, egg, mayo, fresh chives, celery, bay seasoning, kosher salt, cayenne pepper, crab meat, breadcrumbs, parmesan cheese, fresh chives, butter

Taken from food52.com/recipes/70816-mini-crab-cakes (may not work)