6 oz. crab meat
6 oz. cream cheese
3/4 cup sour cream
1 egg, lightly beaten
2/3 cup Parmesan cheese, grated and divided
1 Tbsp. Halladay's Crab & Spinach Seasoning
1 tsp. lemon zest
2 tsp. lemon juice
Salt and pepper, to taste
1 cup Panko crumbs
6 Tbsp. butter, melted
Preheat oven to 350°F. Grease a 24 cup mini muffin tin with cooking spray, set aside.
Combine crab meat, cream cheese, sour cream, egg, ⅓ cup Parmesan cheese, Crab & Spinach Seasoning, lemon juice, and lemon zest until well combined. Add salt and pepper to taste.
In a separate bowl, combine the remaining ⅓ cup of Parmesan cheese, panko crumbs and melted butter. Divide this mixture evenly between the muffin cups and press around the edges to form a base in each cup. Spoon the crab mixture into the cups on top of panko base.
Bake for 20-25 minutes, or until the edges are golden brown. Serve warm or at room temperature with Halladay's Dilly Herb Dip or the dipping sauce or your choice.