Parmesan-Crusted Crab Cake Bites
INGREDIENTS
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6 oz. fresh lump crabmeat, drained (I used Bay Beyond Backfin Lump Crabmeat)
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2 (3 oz.) package cream cheese, softened
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2/3 cup grated Parmesan cheese, divided
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3 Tbsp. mayonnaise
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1 tsp. Dijon mustard
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1 tsp. Worcestershire sauce
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¾ tsp. Old Bay seasoning (I used Cheasapeake Bay seasoning)
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½ tsp. lemon zest
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1 egg yolk
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1 ½ Tbsp. chopped fresh parsley
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1 ¼ cup Japanese breadcrumbs (panko)
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¼ cup butter, melted
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Chive Aioli
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