Mini Crab Cakes with Pickled Celery

You can bake these cupcakes 2 hours before the party starts and reheat them in the oven at 300 ° C for 5 to 6 minutes.
Preheat the oven to 400 degrees.Combine 3 tablespoons of water, vinegar, and sugar in a medium-sized bowl suitable for a microwave; cook in the microwave on high power for 2 minutes or until boiling. Add the celery; let stand for 15 minutes. Drain the water.Spread the crab meat in several layers on paper towels. Combine half of the celery, 2 tablespoons of mayonnaise, 1 tablespoon of green onions, 1 teaspoon of mustard, black pepper, salt, and egg in a medium bowl, stirring with a whisk. Add the crab meat and 1/4 cup panko to the mayonnaise mixture; mix gently. Chill for 15 minutes.Combine remaining 3/4 cup panko, 1 tablespoon green onion, and butter in a bowl; toss to combine. Sprinkle 1/2 teaspoon of panko on the bottom of each of the 32 miniature muffin tins smeared with cooking spray. Spread 1 tablespoon of the heaped crab mixture over the panko. Add 1/2 teaspoon of panko mixture to each cup. Bake at 400 ° C for 15 minutes.Preheat the grill to high heat.Lightly brush the crab patties with cooking spray. Bake for 1 minute or until the tops are crisp.Combine the remaining 2 tablespoons of mayonnaise, yogurt, remaining 1 teaspoon of mustard, remaining half of celery, remaining 1 tablespoon of green onions, and hot sauce in a bowl. Drizzle each crab cake with about 1/2 teaspoon of the sauce. Serve with lemon wedges.