Description

These Crab Cake Bites are a delightful appetizer featuring lump crab meat combined with cream cheese and a medley of seasonings, baked in a crispy parmesan-panko crust. Served with a tangy Old Bay-spiced sour cream dipping sauce, they are perfect for parties or a delicious snack.

Ingredients

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Crab Cake Bites

Cooking spray, for pan
6 oz. lump crab meat
6 oz. cream cheese, softened to room temperature
1 egg, lightly beaten
3/4 cup sour cream, divided
2/3 cup finely grated Parmesan, divided
1 1/2 tsp. Old Bay seasoning, divided
2 tsp. lemon juice, divided
1 tsp. lemon zest
Pinch cayenne pepper
2 tbsp. finely chopped chives, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup panko bread crumbs
6 tbsp. butter, melted

Dipping Sauce

1/2 cup sour cream
Remaining finely chopped chives
1 tsp. lemon juice
Remaining Old Bay seasoning

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Instructions

Preheat and prepare muffin pan: Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin pan generously with cooking spray to prevent sticking.
Mix crab cake filling: In a large bowl, combine the lump crab meat, softened cream cheese, lightly beaten egg, 1/3 cup grated Parmesan, 1 teaspoon Old Bay seasoning, 1/4 cup sour cream, lemon zest, 1 teaspoon lemon juice, a pinch of cayenne pepper, and about 1 tablespoon of finely chopped chives. Season with kosher salt and freshly ground black pepper to taste. Stir gently but thoroughly until all ingredients are evenly incorporated.
Prepare crust mixture and form cups: In a separate bowl, mix the remaining Parmesan cheese, panko bread crumbs, and melted butter until combined. Divide this mixture evenly among the muffin pan cups. Press the mixture firmly around the edges of each cup to create a crust base for the crab filling.
Fill muffin cups with crab mixture: Spoon the prepared crab filling into each panko crust-lined muffin cup, filling them generously and evenly.
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 bites turn golden brown and the filling is set.
Prepare dipping sauce: While the crab cake bites are baking, combine 1/2 cup sour cream, the remaining finely chopped chives, 1 teaspoon lemon juice, and the remaining Old Bay seasoning in a small bowl. Stir well to blend the flavors into a smooth dipping sauce.
Serve: Remove the crab cake bites from the oven and let them cool slightly. Serve warm or at room temperature alongside the prepared dipping sauce for an irresistible appetizer.

Notes

For best results, use lump crab meat with minimal shell pieces.
Make sure the cream cheese is softened to room temperature for easy mixing.
You can prepare the dipping sauce in advance and refrigerate until ready to serve.
These bites can be served as party appetizers or a delightful snack any time.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving Size: 3 crab cake bites with sauce
Calories: 280
Sugar: 2g
Sodium: 580mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 12g
Cholesterol: 85mg