Mini Crab Cakes

INGREDIENTS

• 1 teaspoon finely grated orange peel
• 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
• Large pinch of cayenne pepper
• 8 ounces cream cheese, room temperature
• Fresh chives, cut into pieces
• 1/4 cup sour cream
• 6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
• 4 teaspoons plus 2 tablespoons chopped fresh chives, divided
• 1/2 teaspoon finely grated lemon peel
• 1 cup panko (Japanese breadcrumbs)*
• 1 large egg
• 1/4 teaspoon coarse kosher salt
• 3/4 cup finely grated Parmesan cheese, divided