Place softened cream cheese in a medium bowl and use a mixer to blend until smooth
Add 1/4 cup grated parmesan cheese, egg, sour cream, lemon zest, 1 tbsp chives, salt and cayenne pepper and mix together.
Add crab meat and fold in with a rubber spatula
Cover and refrigerate until used.
Pre-heat oven to 350°
Combine Panko bread crumbs, 1/2 cup grated parmesan cheese and 2 tbsp chopped chives in a medium sized bowl.
Drizzle the melted butter into the mix, use a fork to coat all of the panko
Spray a 24 or 2, 12 cup mini muffin pans with cooking oil
Place about 2 tsp of the bread crumb mixture into each cup, and use your index finger to form an indent.
Then, fill the cup with about 1 tbsp of the crab meat mixture. You should make exactly 24 cakes
Top that with 1 tsp of the panko bread crumbs
Bake at 350° for 30 minutes, rotating the pan occasionally for even browning
Remove and let cool for 5 minutes.
Use a small fork or knife to remove the crab cakes from the pan