Description
Delightful Crab Cake Bites featuring lump crab meat combined with cream cheese, spices, and herbs, baked to golden perfection in mini muffin pans. Served with a tangy Old Bay dipping sauce, these bite-sized appetizers are perfect for gatherings or elegant snacks.
Ingredients
Units
Scale
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
Dipping Sauce
- 1/2 cup sour cream
- Remaining chives
- 1 tsp. lemon juice
- Remaining Old Bay seasoning
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin pan thoroughly with cooking spray to prevent sticking.
- Mix crab cake filling: In a large bowl, combine the lump crab meat, softened cream cheese, lightly beaten egg, ⅓ cup of the grated Parmesan, 1 teaspoon of Old Bay seasoning, ¼ cup of 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.
- Prepare crust mixture: In a separate bowl, mix together the remaining Parmesan cheese, panko bread crumbs, and melted butter. This will form the crispy crust for the crab cakes.
- Assemble crab cake bites: 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.
- Bake: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until the edges of the crab cake bites begin to turn golden brown and the filling is set.
- Prepare dipping sauce: While the crab cakes bake, make the dipping sauce by combining the remaining ½ cup sour cream, the leftover chopped chives, 1 teaspoon lemon juice, and the remaining Old Bay seasoning in a small bowl. Stir well to combine flavors.
- Serve: Remove the crab cake bites from the oven and allow them to cool slightly. Serve warm or at room temperature with the prepared Old Bay dipping sauce on the side for dipping.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
- Press the panko mixture firmly to create a sturdy crust to hold the crab filling.
- Cooking time may vary slightly depending on your oven; watch for a golden edge as a doneness indicator.
- You can make this recipe a few hours in advance and reheat gently before serving.
- For a spicier kick, consider adding a bit more cayenne pepper or a dash of hot sauce to the crab mixture.
Nutrition
- Serving Size: 1 serving (approx. 4 crab cake bites)
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 85mg
