In a mixing bowl, whisk together mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, zest, salt and pepper.

Gently fold in crab meat, panko crumbs, chopped chives, and lemon zest, careful not to break up lumps.

Cover and refrigerate the mixture for 30–60 minutes to firm up

Meanwhile, preheat oven to 400 °F (200 °C). Grease a mini muffin pan or line with parchment.

Combine melted butter, panko crumbs and Parmesan cheese (if desired) and press about 2 tsp into each cup for a crisp base

Scoop about 1 tbsp of crab mixture into each prepared cup, mounding slightly.

Bake for 14–18 minutes until golden and set. Let cool for a few minutes in pan before carefully removing

Garnish with chopped chives and serve with lemon wedges.

Spicy Mayo Dipping Sauce:

¼ cup mayonnaise

1 tsp lemon juice

½ tsp Cajun seasoning

Pinch of paprika or hot sauce (optional)
Mix and chill until serving.