Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg, blend. Beat in sour cream, orange zest, lemon zest, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crab meat. This step can be done the day before, if so refrigerate.
Preheat oven to 350˚F. Spray mini muffin pans with non-stick cooking spray. Toss Panko®, remaining Parmesan cheese and remaining chopped chives in small bowl. Drizzle melted butter over and mix with fork until evenly moistened. Press 1 rounded tablespoon Panko® mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of Panko® mixture over each. Bake crab cakes for 20 minutes until golden brown. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. Arrange on baking sheet; let stand at room temperature. Reheat in 350°F oven 6 to 8 minutes. Serve immediately.
Special Sauce
Mix 1 cup mayonnaise, 3 tablespoons ketchup and 2 teaspoons milk until blended. Chill. Serve with mini crab cakes.
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