8 ounces cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1/2 teaspoon finely grated lemon peel
1 tablespoon green onion
1/4 teaspoon coarse kosher salt
1 teaspoon black sesame seeds
Large pinch of cayenne pepper
1 cup chopped artichoke hearts
1 cup panko (Japanese breadcrumbs)
1/4 cup melted coconut oil
tartar sauce for garnish
Special equipment: 2 mini muffin pans
In a stand mixer beat cream cheese till smooth. Add 1/4 cup Parmesan and egg; beat. Add the sour cream,the lemon zest, the green onion, the salt, the sesame seeds, and the cayenne pepper. Fold in the artichokes. Cool for 30 minutes.
Preheat oven to 350°F. Spray 2 mini muffin pans. Combine the panko and 1/2 cup parmesan, and in small bowl. Drizzle in the melted coconut oil, and toss to coat. Press 1 rounded teaspoon panko mixture into bottom of each muffin cup to form the crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each.
Bake until golden and center is set, about 30 minutes. Cool in pans 5 minutes and use a knife to loosen from the pan. Serve warm garnished with a dollop of tartar sauce.