Recipe: Citrus crab cakes | Style at Home

Ingredients

• 8 oz/226 g cream cheese, at room temperature
• ¾ cup/90 g finely grated Parmesan cheese
• 1 egg
• ¼ cup/60 ml sour cream
• 1 tsp grated orange zest
• ½ tsp grated lemon zest
• 4 tbsp chopped chives
• Generous ¼ tsp kosher salt
• Generous pinch of cayenne pepper
• 6 oz/170 g fresh crabmeat, preferably unpasteurized, drained well
• 4 tbsp/55 g unsalted butter, melted, plus more for the muffin tins
• 1 cup/115 g panko crumbs
• ¼ cup/60 ml purchased mayonnaise
• 1 tsp Dijon mustard