Airy seafood appetizer

In a large bowl combine crab meat, cream cheese, egg, ⅓ cup finely Parmesan, 1 teaspoon Old Bay, ¼ cup sour cream, lemon zest, 1 teaspoon lemon, cayenne and about 1 tablespoon finely chopped chives.

Season with kosher salt and freshly ground black pepper and stir until evenly combined.

In a separate bowl, combine remaining Parmesan, panko bread crumbs and melted butter.

Grease a 24-cup mini muffin pan with cooking spray. Divide mixture between muffin pan cups and press around the edges of cup to make a crust.

Spoon the crab mixture into each cup.

Preheat oven to 350°. Bake until the edges begin to turn golden, 20 to 25 minutes.

For the sauce, combine ½ cup sour cream, remaining garlic, 1 teaspoon lemon juice and remaining Old Bay. Mix well.

Serve crab cake bites warm or at room temperature with dipping sauce.