Generously grease 1 – 24 muffin / 2 - 12 muffin pans with gluten-free baking spray or butter.
Using an electric mixer, beat cream cheese in a large bowl until smooth. Add the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay Seasoning, shallot, jalapeno peppers and lime zest and mix until well blended. Fold in the crab meat.
Put 1 tablespoon of crab mixture into each muffin cup and press down gently. (Can be made 1 day ahead and refrigerated at this point.) Top each crab cake with some chopped pecans.
Bake for 30 minutes at 350 degrees or until golden brown and set. Let cool for 5 minutes in pan. Run a knife or small offset spatula around each cake and gently lift out. (Can be baked 2 hours ahead – let cool, refrigerate and then bring to room temperature. Arrange on a baking sheet and re-warm for 6 to 8 minutes at 350 degrees.)
Serve with lime & cilantro aioli.
Lime & Cilantro Aioli
Mix all ingredients together until well blended. (Can be made 1 day ahead and refrigerated.)