These crab cake bites are little flavor bombs that pack a punch! Made with fresh crab meat, breadcrumbs, and spices, they’re perfect for sharing (or not!).
Baking them means you can enjoy these tasty treats without the grease. I love serving them with a zesty dip—it makes every bite even better! 🦀✨
Key Ingredients & Substitutions
Crab Meat: Fresh lump crab meat is the star of this dish. If fresh isn’t available, canned crab works too, but make sure to drain it well. Some like using imitation crab for a budget-friendly option, though it alters the flavor.
Mayonnaise: Most recipes call for regular mayonnaise, but you can use Greek yogurt as a healthier alternative for a tangy twist. It works well but may change the texture slightly.
Panko Breadcrumbs: Panko gives a nice crunch, but if you’re out, regular breadcrumbs can substitute. Just make sure to toast them first for texture.
Old Bay Seasoning: This seafood seasoning is a classic! If you can’t find it, mix equal parts paprika, celery salt, and black pepper to achieve a similar flavor profile.
How Can I Avoid Falling Apart When Baking Crab Cakes?
Getting the right texture is crucial to keep these bites together. Here are some tips:
- Gently fold the crab into the mixture to avoid breaking it up too much.
- Use enough breadcrumbs to bind the mixture without making it dry; you want it moist but sturdy.
- Press the mixture firmly into each muffin cup. This helps them hold their shape.
- Let them cool slightly in the tin after baking. This helps them set and makes removing them easier.
Following these steps should help you create perfect crab cake bites that are crispy on the outside and tender inside!
How to Make Crab Cake Bites
Ingredients You’ll Need:
- For the Crab Cake Bites:
- 1 lb lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or similar seafood seasoning)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 small red chili or red bell pepper, finely chopped (optional, for garnish and slight heat)
- Lemon wedges, for serving
- For the Dipping Sauce:
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp chopped fresh chives or parsley
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15-20 minutes to bake. So, you’ll need around 30-35 minutes in total to get these delicious bites from kitchen to table!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). Lightly grease a mini muffin tin or line it with silicone liners for easy removal.
2. Mix the Crab Mixture:
In a large bowl, gently combine the lump crab meat with the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, black pepper, and chopped parsley. Be careful while mixing; you want to keep the crab meat chunky.
3. Add the Breadcrumbs:
Add in the panko breadcrumbs and carefully fold them into the crab mixture. You want everything to hold together but still be moist and not too dry.
4. Fill the Muffin Cups:
Using a small spoon or cookie scoop, carefully fill each muffin cup with the crab mixture. Press them lightly to form small cakes that will hold their shape while baking.
5. Bake to Perfection:
Place the mini muffin tin in the preheated oven and bake for about 15-20 minutes. They should be golden brown on top and fully cooked through—yum!
6. Make the Dipping Sauce:
While the crab cakes are baking, prepare your dipping sauce. In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, and chives or parsley. Add salt and pepper to taste. Stir it well and set aside.
7. Cool and Garnish:
Once the crab cake bites are done, take them out of the oven and let them cool slightly. You can garnish them with extra chopped parsley and some finely chopped red chili or red bell pepper for an extra kick.
8. Serve and Enjoy!
Serve the crab cake bites warm with lemon wedges and your delicious dipping sauce on the side. Perfect for parties, snacks, or just because!
These crab cake bites are crispy on the outside and tender on the inside, making them a delightful treat everyone will love!
Can I Use Imitation Crab instead of Real Crab Meat?
Yes, you can! Imitation crab is a budget-friendly alternative, but keep in mind that it will change the flavor and texture slightly. It’s a good way to enjoy crab cake bites if you’re looking for a more economical option.
Can I Make Crab Cake Bites in Advance?
Absolutely! You can prepare the mixture ahead of time and store it in the fridge for up to 24 hours before baking. Just make sure to give it a gentle stir before filling the muffin cups. Alternatively, you can also bake them ahead of time and then reheat in the oven for about 10 minutes at 350°F (175°C) when you’re ready to serve.
How Do I Store Leftover Crab Cake Bites?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat them in the oven at 350°F (175°C) to maintain their crispiness rather than using the microwave.
Can I Freeze Crab Cake Bites?
Yes, you can freeze uncooked crab cake bites! Just form them and place them on a baking sheet to freeze individually before transferring them to a freezer-safe bag. When you’re ready to bake, you can cook them from frozen, just add a few extra minutes to the baking time. Cooked bites can also be frozen but are best enjoyed fresh!