Mini Crab Cakes, adapted from Tracey's Culinary Adventures.

8 ounces cream cheese, if you use fat free will reduce calories.
3/4 cup freshly grated Parmesan, I used the Kraft 100 % grated Parmesan instead to save calories. Use as much as you want if you go with that, just adjust your calories. It makes a BIG reduction.
1/4 cup egg substitute.
One quarter cup plain greek non-fat yogurt.
Half a teaspoon lemon zest.
3 tablespoon fresh chives, more if you want to use as garnish.
Salt, cayenne pepper, and any other seasonings of your choice.
10 ounces fresh lump crabmeat, but you can substitute canned crabmeat if you need to.
One cup Panko bread crumbs.
4 tablespoons light butter, melted.

Filling can be made a day ahead and stored in the refrigerator.

Preheat oven to 350. Spray a mini muffin pan with non-stick cooking spray. Mix cream cheese till smooth, add half of the Parmesan cheese, add egg, mix well, add yogurt, lemon zest, one tablespoon of the chives and seasonings of your choice. Fold in the crabmeat with a spatula. Set aside.
In a separate bowl combine the Panko,remaining Parmesan, remaining chives, and melted butter. Mix. Spoon one generous teaspoon of the Panko mixture into each well of the muffin tin. Press to push it up on the sides, forming a little cup. Add one tablespoon of the crab mixture to each well. Top with one teaspoon of the Panko mixture. Bake for 30 minutes or so, till filling is set and they are lightly brown on top. Add chives for garnish - optional.

Serving Size: Makes 24 mini crab cakes