Preheat oven to 350 degrees. Generously grease 2 (12-cup) miniature muffin pans. (I used a 24 cup mini muffin pan)
Pick crabmeat, removing any bits of shell.
Stir cream cheese in a large bowl until smooth. Add 1/3 cup Parmesan cheese and next 6 ingredients, stir until smooth. Fold in crabmeat and parsley.
Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl, toss with fork until breadcrumbs are moistened.
Spoon 1 Tbsp. breadcrumb mixture into each muffin cup, press into bottom and up sides to form crust. Spoon 1 Tbsp. crab mixture into each crust.
Bake at 350 degrees for 25 minutes or until golden brown.
Cool in pan 5 minutes. Run a knife around edges of crab cakes to loosen, gently lift cakes from pan.
Serve warm or at room temperature topped with Chive Aioli.