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Crab Cake Bites pinterest

Crab Cake Bites

Crab Cake Bites are easy, bite-size seafood finger foods perfect for summer parties, combining the sophisticated flavor of crab with the convenience of a two-bite appetizer. Whether baked or hot from the pan, these mini morsels deliver a delightful burst of coastal flavor that makes them a consistently popular choice among guests.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine American, Seafood
Servings 24 bites
Calories 175 kcal

Equipment

  • Large Skillet
  • Mixing Bowls
  • Baking Sheet

Ingredients
  

For the crab mixture

  • 1 pound fresh lump crabmeat carefully picked over for shells
  • 1/4 cup red bell pepper finely diced
  • 3 tablespoons fresh chives finely chopped
  • 1/4 cup mayonnaise
  • 1 large egg lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 3/4 cup panko breadcrumbs
  • 1 lemon zest only
  • salt and freshly ground black pepper to taste

For cooking and serving

  • 2 tablespoons olive oil or butter for cooking
  • lemon wedges for serving
  • fresh parsley or additional chives for garnish

Instructions
 

  • In a large bowl, gently fold together the crabmeat, diced red bell pepper, and chopped chives. Be careful not to break up the crab lumps.
  • In a separate bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and lemon zest until smooth.
  • Pour the wet binding mixture over the crab mixture and add ½ cup of the panko breadcrumbs. Gently fold everything together until just combined.
  • Place the remaining ¼ cup panko in a shallow dish. Using a tablespoon or small cookie scoop, portion the mixture into 24 equal balls (about 1½ inches in diameter), then flatten slightly into discs about ¾-inch thick.
  • Dredge each cake lightly in the remaining panko, pressing gently to adhere. Place on a parchment-lined baking sheet.
  • Refrigerate for at least 30 minutes to allow the binding ingredients to set.
  • Heat olive oil or butter in a large skillet over medium heat. Working in batches, cook the crab cake bites for 2-3 minutes per side until golden brown and heated through.
  • Transfer to paper towels to drain briefly, then arrange on a serving platter. Garnish with fresh herbs and serve immediately with lemon wedges.

Notes

For a lighter version, substitute Greek yogurt for mayonnaise. You can also use gluten-free breadcrumbs for a gluten-free option.
Uncooked crab cake bites can be refrigerated for up to 24 hours before cooking. For longer storage, freeze uncooked cakes for up to one month.
For baking instead of frying, bake at 375°F for 12-15 minutes, turning halfway through.

Nutrition

Calories: 175kcalCarbohydrates: 9gProtein: 15gFat: 9gCholesterol: 85mgSodium: 420mgFiber: 0.5g
Keyword Crab Cake, Seafood Appetizer, Mini Crab Cakes, Bite-Size Appetizers
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