Description
These Easy Addicting Crab Cake Bites are perfect bite-sized appetizers that combine tender lump crab meat with a flavorful blend of seasonings, cream cheese, and panko crust. Baked to golden perfection in a mini muffin pan, they make a crowd-pleasing treat that’s quick to prepare and perfect for parties or holiday gatherings.
Ingredients
Scale
Crust
- Cooking spray, for pan
- 1 cup panko bread crumbs
- ½ cup parmesan cheese (shredded or grated)
- 6 tablespoons melted butter
Crab Mixture
- 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), to taste
Instructions
- Prepare the Panko Crust: Preheat your oven to 400ºF and position a rack in the center. Lightly grease a mini muffin pan with cooking spray. In a bowl, mix together the panko bread crumbs, parmesan cheese, and melted butter. Place about 2 teaspoons of this mixture into the bottom of each mini muffin cup and gently pack it down tightly to form the base crust.
- Make the Crab Mixture: In a separate bowl, combine the 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, and season with about ¼ teaspoon kosher salt and ¼ teaspoon pepper. Mix gently but thoroughly to combine all ingredients evenly.
- Fill Muffin Cups and Bake: Spoon roughly 1 tablespoon of the crab mixture into each prepared muffin cup on top of the panko crust. Bake in the preheated oven for 14 to 18 minutes, or until the edges start to turn golden brown and the cakes are set.
- Cool and Serve: Allow the crab cake bites to cool in the pan for several minutes to set. Use an offset spatula or paring knife to gently loosen and remove each bite from the pan. Serve warm or at room temperature, topped with extra chopped chives and accompanied by lemon wedges and your preferred dipping sauce.
Notes
- These mini crab cake bites are delightfully flavorful yet simple to make, ideal for parties or festive gatherings.
- Feel free to serve with tartar sauce, remoulade, or a spicy aioli for dipping.
- Make sure the cream cheese is fully softened to ensure a smooth mixture without lumps.
- To pack panko crumbs firmly in muffin cups, use the back of a measuring spoon or your fingers for best results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
Nutrition
- Serving Size: 2 crab cake bites
- Calories: 120
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 55 mg
