Food Recipes Mini Crab Cakes With Lemon-Chive Mayonnaise 5.0 (2) 2 Reviews By Heather Meldrom Heather Meldrom Heather is a food stylist, recipe developer, and writer with over three decades of experience in print and digital publications. Highlights: * Worked in front and back of restaurants for a decade * Began her editorial career as a senior food editor at Martha Stewart Living * Went freelance in 2012 and her work has appeared in Cooking Light, People Magazine, Fitness Magazine, Better Homes and Gardens Magazine, Everyday with Rachael Ray, and Food & Wine Real Simple's Editorial Guidelines Updated on December 21, 2015 Print Rate It Share Share Tweet Pin Email Adding a dollop of bright, springy citrus mayo gives these diminutive crab cakes an elegant finish. And while baking breadcrumb-coated items in the oven can sometimes lead to uneven browning, here toasting the panko breadcrumbs in a skillet ahead of time ensures that they stay golden and delicious. Get the recipe:Mini Crab Cakes with Lemon-Chive Mayonnaise. Photo: Heather Meldrom Hands On Time: 20 mins Total Time: 30 mins Yield: 32 Ingredients 1 ½ cups panko bread crumbs 2 tablespoons olive oil Kosher salt and freshly ground black pepper ¾ cup mayonnaise, divided 2 large eggs, beaten 1 tablespoon Dijon mustard 1 ½ teaspoons Old Bay seasoning 1 pound jumbo lump crab meat 3 tablespoons finely chopped chives, divided 1 teaspoon lemon zest Directions Combine the panko and olive oil in a medium nonstick skillet over medium heat. Cook, stirring constantly, until the panko is toasted and golden brown, about 5 minutes. Transfer to a shallow container to cool and season with salt and pepper. Set aside for later. Combine ¼ cup mayonnaise, eggs, mustard, and Old Bay in a large bowl and stir to combine. Add ½ cup of the toasted panko and the crab, using your spoon to break apart the meat. Heat oven to 400°. Spoon ¾ teaspoon of toasted panko into the bottom of 1 ½ nonstick mini-muffin pans (about 32 cavities, total). Fill each cavity nearly to the top with crab mixture, then top each with another ¾ teaspoon toasted panko, spread in an even layer. Bake the bites until slightly puffed, about 8-10 minutes. In a small bowl, combine ½ cup mayonnaise and lemon zest. Sprinkle with 1 tablespoon chives. Serve alongside crab cakes. Rate it Print