Description
These Easy Addicting Crab Cake Bites are delectable mini crab cakes baked to perfection, offering a crispy panko and parmesan crust combined with a creamy, flavorful crab mixture. Perfect as a party appetizer or a delightful snack, they bring the classic crab cake flavor in bite-sized form with minimal effort.
Ingredients
Scale
Breading
- Cooking spray, for pan
- 1 cup panko bread crumbs
- ½ cup parmesan cheese (shredded or grated)
- 6 tablespoon melted butter
Crab Cake Mixture
- 8 ounces lump crab meat
- ¾ brick (6 ounces) cream cheese, softened to room temp
- 1 large egg, lightly beaten
- ¼ cup mayonnaise
- ½ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon old bay seasoning
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon chopped chives (plus more for topping)
- Salt and white pepper (or black pepper) to taste
Instructions
- Prepare Panko Crust: Position a rack in the center of the oven and preheat it to 400ºF. Grease a mini muffin pan thoroughly with cooking spray. In a bowl, mix together the panko bread crumbs, parmesan cheese, and melted butter until combined. Place approximately 2 teaspoons of this mixture into the bottom of each mini muffin cup and gently press it down into a tight, compact shape using your fingers or the bottom of a teaspoon.
- Make Crab Mixture: In a separate bowl, combine the lump crab meat, softened cream cheese, mayonnaise, lightly beaten egg, sour cream, garlic powder, smoked paprika, old bay seasoning, lemon zest, lemon juice, chopped chives, salt (about ¼ teaspoon kosher salt), and pepper (about ¼ teaspoon). Mix gently to combine all ingredients evenly, taking care not to break up the crab meat too much.
- Fill Muffin Cups: Spoon roughly 1 tablespoon of the crab mixture into each prepared mini muffin cup over the packed panko crust layer. Spread evenly but do not press down excessively to keep the texture light.
- Bake Crab Cake Bites: Place the muffin pan in the preheated oven and bake for 14-18 minutes, or until the edges of the crab bites start to turn golden and look set. Baking time may vary slightly depending on your oven.
- Cool and Serve: Allow the crab cake bites to cool in the pan for several minutes before attempting to remove them. To release, gently run an offset spatula or paring knife along the edges. Serve warm or at room temperature. Garnish with additional chopped chives and lemon wedges. These bites pair wonderfully with a prepared dipping sauce of your choice.
Notes
- These mini crab cake bites are quick and easy to prepare, making them ideal for parties or holiday gatherings.
- The crab cake bites offer all the classic flavors with less effort than traditional crab cakes.
- Serve with lemon wedges and a complementary dipping sauce such as remoulade, tartar sauce, or aioli for extra flavor.
- You can prepare the mixture in advance and assemble just before baking to save time.
- If fresh crab meat is unavailable, high-quality canned crab meat can be used as a substitute.
Nutrition
- Serving Size: 2 mini crab cake bites (approx. 50g)
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 55 mg
