Description
These Easy Addicting Crab Cake Bites are flavorful, bite-sized appetizers featuring crispy panko and parmesan crusts with a rich, creamy crab filling. Perfect for parties, holidays, or quick snacks, these crab cake cups bake to golden perfection and can be served warm or at room temperature with a zesty sauce and fresh chives.
Ingredients
Scale
Crab Cake Cups
- Cooking spray, for pan
- 1 cup panko bread crumbs
- ½ cup parmesan cheese (shredded or grated)
- 6 tablespoons melted butter
- 8 ounces lump crab meat
- ¾ brick (6 ounces) cream cheese, softened to room temp
- 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
To Serve
- Lemon wedges
- Prepared sauce (such as remoulade, tartar sauce, or aioli – see notes)
- Additional chopped chives for garnish
Instructions
- Prepare Panko Crust: Position a rack in the center of the oven and preheat to 400ºF. Grease a mini muffin pan with cooking spray. In a bowl, mix together panko bread crumbs, parmesan cheese, and melted butter. Using your fingers or the bottom of a measuring teaspoon or tablespoon, place about 2 teaspoons of the panko mixture into the bottom of each mini muffin cup, gently packing it down to form a tight, even crust.
- Make Crab Mixture: In a separate bowl, combine lump crab meat, softened cream cheese, mayonnaise, lightly beaten egg, sour cream, garlic powder, smoked paprika, Old Bay seasoning, lemon juice, lemon zest, chopped chives, ¼ teaspoon kosher salt, and ¼ teaspoon white or black pepper. Mix gently to blend all ingredients without breaking up the crab too much.
- Assemble Crab Cake Bites: Spoon about 1 tablespoon of the crab mixture into each crust-lined mini muffin cup, gently pressing so it fills the crust and holds shape.
- Bake: Place the mini muffin pan in the preheated oven and bake for 14–18 minutes, or until the edges start to turn golden brown and the crab cakes are set.
- Cool and Remove: Allow the crab cake bites to cool in the pan for several minutes to firm up. To remove, run an offset spatula or paring knife around the edges carefully and gently lift each crab cake out of the pan.
- Serve: Serve warm or at room temperature. Garnish with additional chopped chives and lemon wedges. Pair with your choice of prepared sauce such as remoulade, tartar sauce, or a creamy aioli for dipping.
Notes
- These mini crab cake bites are quick and easy, perfect for entertaining or holiday gatherings.
- Use lump crab meat for the best texture and flavor.
- Ensure the cream cheese is softened to room temperature for easy mixing.
- Prepared sauces like remoulade, tartar sauce, or aioli complement these bites perfectly.
- You can make them ahead and reheat gently in the oven before serving.
Nutrition
- Serving Size: 2 crab cake bites
- Calories: 160
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 55 mg
