Preheat the oven to 350°F. Spritz 24 mini muffin cups with cooking spray.
Pick through the crabmeat removing any bits of shell.
In a mixing bowl, stir the cream cheese until blended. Add ½ cup grated Parmesan cheese, mayonnaise, Dijon, Worcestershire sauce, Old Bay, lemon zest and egg yolk.
Fold in the crabmeat and chopped parsley.
In a separate bowl, toss together the remaining Parmesan cheese, melted butter and panko breadcrumbs until fully moistened.
Spoon 1 Tbsp of the buttered panko breadcrumbs into each muffin cup, pressing firmly onto the bottom and partially up the sides.
Spoon 1 Tbsp of the crabmeat mixture into each cup.
Bake for 25 minutes or until golden. Cool in the pan for 5 minutes then run a knife around the edge to loosen and carefully remove to a platter.
Serve warm or at room temperature with a dollop of chive aioli.