Description
These Easy Addicting Crab Cake Bites are flavorful mini crab cake cups made with lump crab meat, a crispy panko and parmesan crust, and a creamy, seasoned filling. Baked to golden perfection, they are perfect as party appetizers or holiday snacks, offering all the deliciousness of classic crab cakes in a bite-sized form.
Ingredients
Scale
Crust Ingredients
- Cooking spray, for pan
- 1 cup panko bread crumbs
- ½ cup parmesan cheese (shredded or grated)
- 6 tablespoons melted butter
Crab Cake Filling
- 8 ounces lump crab meat
- ¾ brick (6 ounces) cream cheese, softened to room temperature
- 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 the 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 evenly combined. Using your fingers or the bottom of a measuring spoon, place roughly 2 teaspoons of the panko mixture into the bottom of each mini muffin cup, gently packing it down into a tight, even base.
- Prepare the Crab Cake Mixture: In a separate mixing bowl, combine 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, ¼ teaspoon kosher salt, and ¼ teaspoon pepper. Mix gently to combine all ingredients without breaking up the crab too much.
- Assemble and Bake: Spoon roughly 1 tablespoon of the crab mixture on top of the packed panko crust in each muffin cup. Smooth the tops slightly. Place the pan into the preheated oven and bake for 14-18 minutes, or until the edges of the crab cakes turn golden brown and the filling is set.
- Cool and Serve: Remove the pan from the oven and allow the crab cake bites to cool in the pan for several minutes to firm up. Use an offset spatula or paring knife along the edges to carefully loosen and remove the bites. Serve warm or at room temperature, topped with additional chopped chives. Accompany with lemon wedges and your choice of dipping sauce for best flavor.
Notes
- These mini crab cake bites are quick and easy to prepare, making them perfect for parties and holiday gatherings.
- The panko and parmesan crust adds a deliciously crispy texture contrasting the creamy crab filling.
- Feel free to serve with a spicy aioli, tartar sauce, or remoulade as a dipping sauce.
- To soften cream cheese quickly, leave it out at room temperature for about 30 minutes prior to preparation.
- Use lump crab meat for best texture and flavor; avoid canned crab for this recipe.
Nutrition
- Serving Size: 2 mini crab cake bites (approx. 60g)
- Calories: 130 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 45 mg
