Crab cake bites are a delightful way to enjoy seafood in a bite-sized, family-friendly form. Crispy on the outside and creamy on the inside, these little gems pack a punch of flavor. Perfect as an appetizer for gatherings or a tasty snack for your family, they are easy to make and always a crowd favorite.
Why You Will Love These Crab Cake Bites
These crab cake bites are wonderful for many reasons. They are simple to prepare, making them a great choice for busy weeknights or casual get-togethers. The fresh flavors of crab and lemon combined with the crispy crust create a delicious dish your family will adore. Plus, they use everyday ingredients you may already have in your pantry.
How to Make Crab Cake Bites
Making these crab cake bites is straightforward and rewarding. Start by mixing the crab mixture, then prepare the crust. Once assembled, they bake in the oven until golden brown. You’ll have an impressive dish that feels special without complicated steps.
What You Need
Ingredients for 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
- Freshly ground black pepper
- 1 cup panko bread crumbs
- 6 Tbsp. butter, melted
- 1/2 cup sour cream
- Remaining chives
- 1 tsp. lemon juice
- Remaining Old Bay seasoning
Step-by-Step
- Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin pan thoroughly with cooking spray to prevent sticking.
- In a large bowl, combine lump crab meat, softened cream cheese, lightly beaten egg, ⅓ cup of grated 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 chopped chives. Season with kosher salt and freshly ground black pepper. Stir gently until all ingredients are evenly incorporated.
- In a separate bowl, mix together the remaining Parmesan cheese, panko bread crumbs, and melted butter. This will create the crispy crust for the crab cakes.
- Divide the crust mixture evenly among the muffin pan cups. Press the crumbs around the edges of each cup firmly to create a crust base. Spoon the crab cake filling mixture into the center of each prepared cup on top of the crust.
- Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until the edges of the crab cake bites turn golden brown and the filling is set.
- While the crab cakes bake, prepare the dipping sauce by combining the remaining ½ cup sour cream, leftover chopped chives, 1 teaspoon lemon juice, and the remaining Old Bay seasoning in a small bowl. Stir well to combine flavors.
- Remove the crab cake bites from the oven and allow them to cool slightly. Serve warm or at room temperature with the prepared dipping sauce on the side for dipping.
How to Serve Crab Cake Bites
Enjoy these crab cake bites warm and paired with the zesty dipping sauce. They work well as an appetizer for parties or a fun snack during family movie night. You can serve them with a fresh salad or crispy veggies for a complete meal. They are also great for game day or any casual gathering.
How to Store Crab Cake Bites
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked bites for up to 2 months. To reheat, bake them straight from the freezer at 350°F (175°C) for about 15-20 minutes, or until heated through. Allow them to cool slightly before serving.
Recipe Tips
- For a crispier texture, let the crust sit for a few minutes before adding the filling.
- Use fresh crab meat if possible; it makes a big difference in flavor.
- If you’d like to make them spicier, add more cayenne pepper or a dash of hot sauce.
- You can substitute the chives with green onions if you prefer.
- These bites are also delicious served with a squeeze of fresh lemon juice on top.
Variations & Swaps
- Herbed: Add fresh dill or parsley for an extra herbal flavor.
- Spicy: Mix in some diced jalapeños or crushed red pepper for a kick.
- Vegetarian: Replace crab with finely chopped mushrooms for a veggie version.
FAQs
Can I make these crab cake bites ahead of time?
Yes! You can prepare the crab mixture and store it in the fridge for a day before baking. Just make sure to add the crust just before you bake for the best texture.
Can I freeze these bites?
Absolutely! You can freeze the cooked crab cake bites in an airtight container for up to 2 months. They hold up well when reheated.
What is the best way to reheat leftovers?
The best method is to re-bake them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. This helps maintain their crispy texture.
Can I use canned crab meat instead of fresh?
Yes, canned crab meat works perfectly in this recipe. Just drain it well and check for any shell pieces before using.
Is it possible to make the dipping sauce ahead of time?
Absolutely! You can prepare the dipping sauce a day in advance, making it even quicker to serve later. Just give it a good stir before serving.
Crab Cake Bites
Ingredients
Crab Cake Mixture
- 6 oz lump crab meat Use fresh crab meat for best flavor.
- 6 oz cream cheese, softened to room temperature
- 1 egg, lightly beaten
- 3/4 cup sour cream, divided 1/4 cup for mixture, 1/2 cup for sauce.
- 2/3 cup finely grated Parmesan, divided 1/3 cup for mixture, remaining for crust.
- 1 1/2 tsp Old Bay seasoning, divided 1 teaspoon for mixture, remaining for sauce.
- 2 tsp lemon juice, divided 1 teaspoon for mixture, remaining for sauce.
- 1 tsp lemon zest
- Pinch cayenne pepper Adjust to taste.
- 2 Tbsp finely chopped chives, divided 1 tablespoon for mixture, remaining for sauce.
- Kosher salt To taste.
- Freshly ground black pepper To taste.
Crust Mixture
- 1 cup panko bread crumbs
- 6 Tbsp butter, melted
Dipping Sauce
- 1/2 cup sour cream
- 1 tsp lemon juice
- remaining Old Bay seasoning Old Bay seasoning
- remaining chives chopped chives
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin pan thoroughly with cooking spray to prevent sticking.
- In a large bowl, combine lump crab meat, softened cream cheese, lightly beaten egg, ⅓ cup of grated 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 chopped chives. Season with kosher salt and freshly ground black pepper. Stir gently until all ingredients are evenly incorporated.
- In a separate bowl, mix together the remaining Parmesan cheese, panko bread crumbs, and melted butter. This will create the crispy crust for the crab cakes.
- Divide the crust mixture evenly among the muffin pan cups. Press the crumbs around the edges of each cup firmly to create a crust base. Spoon the crab cake filling mixture into the center of each prepared cup on top of the crust.
Baking
- Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until the edges of the crab cake bites turn golden brown and the filling is set.
Sauce Preparation
- While the crab cakes bake, prepare the dipping sauce by combining the remaining ½ cup sour cream, leftover chopped chives, 1 teaspoon lemon juice, and the remaining Old Bay seasoning in a small bowl. Stir well to combine flavors.
Serving
- Remove the crab cake bites from the oven and allow them to cool slightly. Serve warm or at room temperature with the prepared dipping sauce on the side for dipping.
