Crab Cake Skewers
Makes 24 Cakes
8 ounces cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided
1/4 teaspoon coarse kosher salt
Large pinch of cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1 cup panko breadcrumbs
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
Fresh chives, cut into pieces
6-inch wooden skewers
1 jar of Bellisari’s Blue Cheese, Honey & Shallot Spread or Bellisari’s Blistered Jalapeno & Fig Spread for dipping.
Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead-this will keep balls more firm. Cover and chill.
Preheat oven to 350°F. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Roll 1 generous tablespoon crab mixture into the bread mixture Sprinkle rounded teaspoon of panko mixture over each (some may be left over). Gently slide on each skewer. (3-4 each skewer)
Arrange on baking sheet; let stand at room temperature. Bake at 350 for 6 to 8 minutes.