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The crab mixture can be made a day in advance, then the bite-size cakes are formed and baked in a mini muffin tin with a crust of Parmesan cheese and panko bread crumbs for a party bite:
https://homeiswheretheboatis.net/2012/12/19/parmesan-crusted-crab-cake-bites-and-a-winner/
12 servings. Hands-on time, 18 minutes. Total time, 48 minutes.
6 oz. fresh lump crabmeat, drained
2 (3 oz.) package cream cheese, softened
2/3 cup grated Parmesan cheese, divided
3 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
¾ tsp. Old Bay seasoning
½ tsp. lemon zest
1 egg yolk
1 ½ Tbsp. chopped fresh parsley
1 ¼ cup Japanese breadcrumbs (panko)
¼ cup butter, melted
Preheat oven to 350 degrees. Generously grease 2 (12-cup) miniature muffin pans. (I used a 24 cup mini muffin pan). Pick crabmeat, removing any bits of shell.
Stir cream cheese in a large bowl until smooth. Add 1/3 cup Parmesan cheese and next 6 ingredients, stir until smooth. Fold in crabmeat and parsley.
Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl, toss with fork until breadcrumbs are moistened.
Spoon 1 Tbsp. breadcrumb mixture into each muffin cup, press into bottom and up sides to form crust. Spoon 1 Tbsp. crab mixture into each crust.
Bake at 350 degrees for 25 minutes or until golden brown.
Cool in pans 5 minutes. Run a knife around edges of crab cakes to loosen, gently lift cakes from pan. Serve warm or at room temperature topped with Chive Aioli.
Chive Aioli
Makes ½ cup. Prepare up to a day in advance, cover & chill.
½ cup mayonnaise
1 Tbsp. chopped fresh chives
1 tsp. Dijon mustard
1 garlic clove, pressed.
Combine all ingredients in a small bowl. Cover & chill.
http://homeiswheretheboatis.net/2012/12/19/parmesan-crusted-crab-cake-bites-and-a-winner/