These crab cake bites are little bursts of flavor that are simply irresistible! Packed with tender crab meat and blended with yummy spices, they make perfect party snacks.
They’re quick to make, and I love serving them with a squeeze of lemon on top. You’ll be sneaking a few extra bites for sure—who can resist these tasty treats? 😄
Key Ingredients & Substitutions
Crab Meat: The star of the dish is lump crab meat, which gives these bites their delicious flavor and texture. If you’re on a budget, consider using imitation crab, but keep in mind it won’t have the same rich taste.
Mayonnaise: This ingredient adds moisture and helps bind the crab mixture. If you’re looking for a lighter option, Greek yogurt can be a great substitute! I often like using half mayo and half yogurt for a healthier twist.
Old Bay Seasoning: This classic seasoning brings a coastal flavor. If you don’t have it, try a mix of paprika, cayenne pepper, and a pinch of celery salt for a similar taste.
Cracker Crumbs: I use crushed Ritz crackers for their buttery flavor. If you need a gluten-free option, almond flour or gluten-free breadcrumbs work just as well!
How Do I Ensure My Crab Cake Bites Don’t Fall Apart?
One common concern is keeping the crab cakes intact while baking. To achieve this, avoid over-mixing the crab meat. Here’s how to do it effectively:
- Use cold crab meat to keep it intact while mixing.
- Mix the ingredients gently to maintain the lumps of crab.
- Press the mixture firmly into the muffin pan—this helps them hold their shape.
- Let them cool for a few minutes after baking, as this helps them set up before serving.
Following these tips will help your crab cake bites come out perfectly every time! Enjoy these tasty finger foods at your next gathering!
Crab Cake Bites
Ingredients You’ll Need:
- 1 pound lump crab meat, picked over for shells
- 1 cup mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 cup finely crushed cracker crumbs (such as Ritz)
- 2 green onions, finely chopped
- 2 tbsp fresh parsley, chopped, plus extra for garnish
- Salt and black pepper to taste
- Cooking spray or oil, for greasing the mini muffin pan
- Lemon wedges, for serving
For the Dipping Sauce:
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp fresh dill, chopped (or 1/2 tsp dried dill)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 18 to 22 minutes to bake, for a total time of around 35 to 40 minutes. You can whip these up quickly and have them ready for your next get-together!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 375°F (190°C). While that’s warming up, grab a mini muffin pan and lightly grease it with cooking spray or oil to prevent the crab bites from sticking.
2. Mix the Crab Mixture:
In a large bowl, gently combine the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, crushed cracker crumbs, chopped green onions, parsley, salt, and pepper. Be careful and mix gently to avoid breaking the crab meat too much—keep those big lumps!
3. Fill the Muffin Pan:
Spoon heaping tablespoons of the crab mixture into each cup of the mini muffin pan. Press down gently to compact the mixture so that it holds together while baking.
4. Bake the Bites:
Place the muffin pan in the oven and bake for 18–22 minutes. The tops should turn golden brown and the bites should feel firm to the touch when done.
5. Prepare the Dipping Sauce:
While your crab bites are baking, mix up the dipping sauce! In a small bowl, combine the sour cream (or Greek yogurt), mayonnaise, lemon juice, dill, salt, and pepper. Stir until everything is well combined, then pop it in the fridge until the crab bites are ready.
6. Cool and Remove:
Once your crab cake bites are golden and done, take them out of the oven and let them cool for a few minutes. This will help them set up nicely, making it easier to remove them from the pan.
7. Serve and Enjoy:
Carefully take the crab bites out of the muffin pan and arrange them on a serving platter. Serve warm or at room temperature with lemon wedges and your delicious dipping sauce. Don’t forget to garnish with extra parsley for a pop of color!
These crab cake bites are perfect for parties and gatherings—everyone will love that crispy outside and flavorful crab inside! Enjoy every bite!
Can I Use Imitation Crab Meat Instead?
Yes, you can use imitation crab meat if you’re looking for a more budget-friendly option. It will still taste great, but the texture might be slightly different. Just be sure to chop it into small pieces to mimic the lump crab meat!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Can These Be Made Ahead of Time?
Absolutely! You can prepare the crab mixture ahead of time and refrigerate it for up to 24 hours. When you’re ready to bake, just fill the muffin pan and bake as directed. They can also be made entirely in advance and frozen before baking for quick snacks!
What Can I Serve With Crab Cake Bites?
These bites pair wonderfully with a variety of dips. Alongside the dipping sauce, try serving them with spicy remoulade, tartar sauce, or even a tangy avocado crema. They also work well on a platter with fresh veggies and other finger foods!