Description
These Crab Cake Bites are delightful savory appetizers featuring tender lump crab meat blended with creamy cheese and spices, baked in a crispy Parmesan and panko crust. Perfect for parties or a sophisticated snack, they come with a zesty sour cream dipping sauce flavored with lemon and Old Bay seasoning.
Ingredients
Scale
Crab Cake Mixture
- 6 oz. lump crab meat
- 6 oz. cream cheese, softened to room temperature
- 1 egg, lightly beaten
- ⅓ cup finely grated Parmesan cheese
- ¼ cup sour cream
- 1 tsp. Old Bay seasoning
- 2 tsp. lemon juice (divided)
- 1 tsp. lemon zest
- Pinch cayenne pepper
- 1 Tbsp. finely chopped chives
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Crust
- ⅓ cup finely grated Parmesan cheese
- 1 cup panko bread crumbs
- 6 Tbsp. butter, melted
Dipping Sauce
- ½ cup sour cream
- 1 Tbsp. finely chopped chives
- 1 tsp. lemon juice
- 1 tsp. Old Bay seasoning
- Cooking spray, for pan
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin pan with cooking spray to prevent sticking and ensure easy removal of the crab cake bites.
- Mix crab cake filling: In a large bowl, combine lump crab meat, softened cream cheese, beaten egg, ⅓ cup Parmesan cheese, ¼ cup sour cream, 1 teaspoon Old Bay seasoning, lemon zest, 1 teaspoon lemon juice, cayenne pepper, and about 1 tablespoon chopped chives. Season with kosher salt and freshly ground black pepper. Stir well until evenly combined.
- Prepare crust mixture: In a separate bowl, mix the remaining ⅓ cup Parmesan cheese, panko bread crumbs, and melted butter. This mixture will form the crispy crust for the crab bites.
- Form crust in muffin pan: Divide the crust mixture evenly among the mini muffin pan cups. Press the mixture firmly around the edges of each cup to create a shell or crust that will hold the crab filling.
- Fill muffin cups: Spoon the prepared crab cake mixture into each crust-lined cup, filling them generously but without overflowing.
- Bake the crab cake bites: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until the edges of the crust begin to turn golden and the filling is set.
- Prepare dipping sauce: While the bites are baking, combine ½ cup sour cream, remaining chopped chives, 1 teaspoon lemon juice, and 1 teaspoon Old Bay seasoning in a small bowl. Stir until smooth and well mixed.
- Serve: Remove the crab cake bites from the oven and allow to cool slightly. Serve warm or at room temperature alongside the prepared dipping sauce for a delicious appetizer experience.
Notes
- For best results, use fresh lump crab meat and handle gently to maintain its texture.
- You can prepare the crab cake mixture a few hours ahead and keep it refrigerated until ready to bake.
- If panko breadcrumbs are unavailable, you may substitute with regular breadcrumbs, though the texture may differ slightly.
- The dipping sauce can be adjusted to taste by adding a pinch of cayenne or extra lemon juice for more tang.
- These bites can be reheated in a low oven to maintain crispiness; avoid microwaving to prevent sogginess.
Nutrition
- Serving Size: 1 serving (approx. 3-4 bites)
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 85 mg
