Irresistibly Crispy Crab Cake Bites with Zesty Lemon-Dill Sauce Recipe

Introduction

These irresistibly crispy crab cake bites are perfect bite-sized appetizers bursting with savory crab flavor and a zesty lemon-dill sauce. Crispy on the outside and creamy inside, they make a delightful treat for any occasion.

Ingredients

• 1 lb lump crab meat (fresh preferred, canned can substitute)
• 8 oz cream cheese (softened for easy blending)
• 1/4 cup sour cream (can swap half with Greek yogurt)
• 1 tbsp Old Bay seasoning (or mix paprika, celery salt, and black pepper)
• 1/4 cup chives (chopped, can swap with green onions or parsley)
• 1 large egg (acts as a binder; use a flax egg for vegan option)
• 1 cup panko bread crumbs (creates a crispy crust)
• 1/2 cup Parmesan cheese (freshly grated is ideal)
• 1 tbsp melted butter
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/4 tsp cayenne pepper
• Salt and black pepper to taste

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 24-cup mini muffin pan with cooking spray.
2. Step 2: In a large mixing bowl, combine lump crab meat, softened cream cheese, egg, one-third of the grated Parmesan cheese, Old Bay seasoning, sour cream, lemon zest, lemon juice, cayenne, and chives. Season with salt and pepper and mix gently, keeping some crab lumps intact for texture.
3. Step 3: In a separate bowl, mix the remaining Parmesan cheese, panko bread crumbs, and melted butter. Press this mixture firmly into the bottom of each muffin cup to form a solid crust.
4. Step 4: Spoon the crab mixture into each panko crust, filling just shy of the top.
5. Step 5: Bake for 20-25 minutes, until the crab bites are golden brown and crispy.
6. Step 6: Meanwhile, prepare the dipping sauce by mixing remaining sour cream, chives, lemon juice, and Old Bay seasoning until smooth.
7. Step 7: Let the crab cake bites cool for a few minutes before serving with the zesty lemon-dill dipping sauce.

Tips & Variations

• Use fresh lump crab meat for the best flavor and texture, but canned crab can work in a pinch.
• Press the panko mixture firmly into the muffin pan to ensure a sturdy, crispy crust that holds together well.
• For a vegan version, substitute the egg with a flax egg and use vegan cream cheese and sour cream alternatives.
• Add a pinch of cayenne or smoked paprika to the crab mixture for extra depth and warmth.

Storage

Store leftover crab cake bites in an airtight container in the refrigerator for up to 2 days. To keep longer, freeze the unbaked bites in the muffin pan, covered tightly, for up to 3 months. Reheat baked bites in a preheated oven at 350°F (175°C) for 8-10 minutes to restore crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat instead of fresh?

Yes, canned crab meat can be used as a substitute, though fresh lump crab provides better texture and flavor.

How can I make these crab cakes gluten-free?

Replace panko bread crumbs with gluten-free breadcrumbs, and ensure all seasoning blends do not contain gluten.

Irresistibly Crispy Crab Cake Bites with Zesty Lemon-Dill Sauce Recipe

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★★★★★

4.8 from 736 reviews

These irresistibly crispy crab cake bites are a flavorful appetizer featuring lump crab meat blended with cream cheese, sour cream, and Old Bay seasoning, baked to golden perfection in a crispy panko-Parmesan crust. Served with a zesty lemon-dill dipping sauce, these bite-sized delights are perfect for parties or gatherings.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 24 bites 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crab Mixture

• 1 lb Lump Crab Meat (Fresh is best, canned can substitute)
• 8 oz Cream Cheese (Softened for easy blending)
• 1/4 cup Sour Cream (Can swap half with Greek yogurt)
• 1 tbsp Old Bay Seasoning (Or mix paprika, celery salt, and black pepper)
• 1/4 cup Chives (Chopped, can swap with green onions or parsley)
• 1 large Egg (Acts as a binder; use a flax egg for vegan option)
• Zest of 1 Lemon
• 1 tbsp Lemon Juice
• 1/8 tsp Cayenne Pepper
• Salt and Pepper (To taste)

For the Crust

• 1 cup Panko Bread Crumbs (Creates a crispy crust)
• 1/2 cup Parmesan Cheese (Freshly grated is ideal)
• 2 tbsp Melted Butter

For the Dipping Sauce

• 1/4 cup Sour Cream
• 2 tbsp Chives (Chopped)
• 1 tbsp Lemon Juice
• 1/2 tsp Old Bay Seasoning

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan with cooking spray to ensure the crab cake bites won’t stick.
2. Make Crab Mixture: In a large mixing bowl, combine lump crab meat, softened cream cheese, egg, one-third of the grated Parmesan cheese, Old Bay seasoning, sour cream, lemon zest, lemon juice, cayenne pepper, and chives. Season the mixture with salt and pepper, then gently fold everything together while keeping the crab lumps intact for texture.
3. Prepare Crust: In a separate bowl, mix the remaining grated Parmesan cheese with panko bread crumbs and melted butter. Press this mixture firmly into the bottom of each muffin cup to form a solid and crispy crust base.
4. Fill Muffin Cups: Scoop the crab mixture into each prepared muffin cup, filling them just shy of the top to allow for even baking and browning.
5. Bake: Place the muffin pan in the oven and bake for 20-25 minutes, or until the crab cake bites are golden brown and crispy on the edges.
6. Prepare Dipping Sauce: While baking, mix the remaining sour cream, chopped chives, lemon juice, and Old Bay seasoning in a small bowl until smooth and well combined for a zesty lemon-dill dipping sauce.
7. Cool and Serve: Once baked, allow the crab cake bites to cool for a few minutes in the pan before carefully removing. Serve warm with the prepared lemon-dill sauce on the side.

Notes

• Keep the crab mixture lumps intact to maintain a delightful texture in each bite.
• Press the panko and Parmesan crust firmly into the muffin cups to ensure a solid, crispy base.
• Store any leftovers in the refrigerator for up to 2 days or freeze the unbaked crab cake bites for up to 3 months to enjoy later.
• You can substitute Greek yogurt for half the sour cream in the crab mixture for a lighter option.
• For a vegan option, use a flax egg instead of a real egg and plant-based cream cheese.

Keywords: crab cake bites, appetizer, seafood appetizer, Old Bay crab cakes, lemon dill sauce, crispy crab cakes, party snacks