Description
Deliciously savory Crab Cake Bites featuring tender lump crab meat blended with cream cheese, Parmesan, and flavorful seasonings, baked in a crispy panko and butter crust, and served with a tangy Old Bay sour cream dipping sauce. Perfect as an appetizer or party snack.
Ingredients
Scale
Crab Cake Bites
- Cooking spray, for pan
- 6 oz. lump crab meat
- 6 oz. cream cheese, softened to room temperature
- 1 egg, lightly beaten
- 3/4 cup sour cream, divided
- 2/3 cup finely grated Parmesan, divided
- 1 1/2 tsp. Old Bay seasoning, divided
- 2 tsp. lemon juice, divided
- 1 tsp. lemon zest
- Pinch cayenne pepper
- 2 Tbsp. finely chopped chives, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup panko bread crumbs
- 6 Tbsp. butter, melted
Dipping Sauce
- 1/2 cup sour cream
- Remaining chopped chives
- 1 tsp. lemon juice
- Remaining Old Bay seasoning
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin pan thoroughly with cooking spray to prevent sticking.
- Mix the crab cake filling: In a large bowl, combine lump crab meat, softened cream cheese, lightly beaten egg, ⅓ cup Parmesan, 1 teaspoon Old Bay seasoning, ¼ cup sour cream, lemon zest, 1 teaspoon lemon juice, a pinch of cayenne pepper, and about 1 tablespoon of finely chopped chives. Season with kosher salt and freshly ground black pepper. Stir the mixture until all ingredients are well incorporated and evenly combined.
- Prepare the crust: In a separate bowl, mix the remaining Parmesan, panko bread crumbs, and melted butter. Divide this crumb mixture evenly among the cups of the muffin pan. Press the mixture against the bottom and up the sides of each cup to form a crisp crust shell.
- Fill and bake: Spoon the crab cake mixture into each prepared muffin cup crust, filling them evenly. Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the edges of the crab cakes are golden and crisp.
- Make the dipping sauce: While the crab cakes bake, prepare the dipping sauce by combining ½ cup sour cream, the remaining chopped chives, 1 teaspoon lemon juice, and the remaining Old Bay seasoning in a small bowl. Stir well to blend the flavors.
- Serve: Remove the crab cake bites from the oven and let them cool slightly. Serve them warm or at room temperature accompanied by the prepared dipping sauce for a flavorful bite-size treat.
Notes
- Softening the cream cheese to room temperature helps achieve a smooth and creamy crab cake mixture.
- Be sure to lightly grease the mini muffin pan to ensure easy removal after baking.
- Adjust Old Bay seasoning for more or less spice according to your preference.
- These crab cake bites can be prepared ahead and reheated gently before serving.
- Substitute gluten-free panko for a gluten-free version.
Nutrition
- Serving Size: 3 crab cake bites with dipping sauce
- Calories: 210
- Sugar: 1g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg
