Crispy Crab Cake Bites with Zesty Lemon-Dill Sauce Recipe

Introduction

Crispy Crab Cake Bites with Zesty Lemon-Dill Sauce are perfect for any party or snack craving. These bite-sized treats combine tender crab meat with a crunchy panko crust and a bright, flavorful dipping sauce. Easy to make and impressive to serve, they’re sure to be a hit.

Ingredients

• 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)
• 1 cup panko bread crumbs (creates a crispy crust)
• 1/2 cup Parmesan cheese (freshly grated is ideal)
• 1 tbsp melted butter (for crust)
• 1 tsp lemon zest
• 1 tbsp lemon juice
• Pinch of cayenne pepper
• Salt and 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 until combined.
3. Step 3: In a separate bowl, mix the remaining grated Parmesan cheese, panko bread crumbs, and melted butter. Press this mixture firmly into the bottom of each muffin cup to form a crust.
4. Step 4: Scoop the crab mixture into each panko crust, filling them just shy of the top.
5. Step 5: Bake for 20-25 minutes, or until the crab bites are golden brown and crispy on the outside.
6. Step 6: While baking, prepare the dipping sauce by mixing remaining sour cream, chives, lemon juice, and Old Bay seasoning until smooth.
7. Step 7: Once baked, allow the crab cake bites to cool for a few minutes before serving with the zesty lemon-dill dipping sauce.

Tips & Variations

• For extra crispiness, briefly broil the crab bites for 1-2 minutes at the end of baking, watching closely to prevent burning.
• If fresh crab meat isn’t available, high-quality canned lump crab works well.
• Substitute chives with dill for a more herbal, aromatic flavor in both the crab mixture and sauce.
• To make vegan versions, replace crab with finely chopped hearts of palm or artichoke hearts and use a flax egg as binder.
• Serve with additional lemon wedges for a fresh squeeze on top right before eating.

Storage

Store leftover crab cake bites in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to maintain crispiness. The dipping sauce can be stored separately in the fridge for up to 3 days; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these crab cake bites ahead of time?

Yes, you can assemble the crab cake bites and refrigerate them in the muffin pan for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I use instead of Old Bay seasoning?

If you don’t have Old Bay, mix equal parts paprika, celery salt, black pepper, and a pinch of cayenne pepper for a close substitute that adds similar flavor and warmth.

Crispy Crab Cake Bites with Zesty Lemon-Dill Sauce Recipe

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4.6 from 119 reviews

Delight in these crispy crab cake bites featuring tender lump crab meat mixed with creamy cheese and zesty seasonings, baked to golden perfection in a mini muffin pan. Served with a refreshing lemon-dill dipping sauce, they make a perfect appetizer or party snack that’s full of flavor and texture.

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

Ingredients

Scale 1x2x3x

Crab Cake Bites

• 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)
• 1 cup Panko Bread Crumbs (Creates a crispy crust)
• 1/2 cup Parmesan Cheese (Freshly grated is ideal)
• 1 tbsp Lemon Zest
• 1 tbsp Lemon Juice
• 1/2 tsp Cayenne Pepper
• 1 tbsp Melted Butter
• Salt and Pepper (To taste)

Zesty Lemon-Dill Sauce

• Remaining 3 tbsp Sour Cream
• Chives (Remaining from initial quantity, finely chopped)
• 1 tbsp Lemon Juice
• 1/2 tsp Old Bay Seasoning

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan thoroughly with cooking spray to prevent sticking.
2. Mix Crab Cake Filling: In a large bowl, combine the 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 chopped chives. Season the mixture with salt and pepper to taste, then gently mix until just combined to maintain the crab’s texture.
3. Prepare Panko-Parmesan Crust: In a separate bowl, mix the remaining Parmesan cheese, panko bread crumbs, and melted butter until evenly combined. This mixture will form the crispy bottom crust for your bites.
4. Create the Crust in Muffin Cups: Press the panko-parmesan mixture firmly into the bottom of each mini muffin cup to form a base layer.
5. Fill Muffin Cups with Crab Mixture: Scoop the crab cake filling on top of the prepared panko crusts in each muffin cup, filling them almost to the top but leaving a little room to avoid overflow as they bake.
6. Bake: Place the muffin pan in the oven and bake for 20-25 minutes, until the crab cake bites are golden brown and crispy on top.
7. Prepare Lemon-Dill Sauce: While the bites are baking, combine the remaining sour cream, chopped chives, lemon juice, and Old Bay seasoning in a small bowl. Stir until smooth and refrigerate until ready to serve.
8. Cool and Serve: Remove the crab cake bites from the oven and let them cool for a few minutes in the pan. Carefully remove from the muffin tin and serve warm with the zesty lemon-dill dipping sauce on the side.

Notes

• For a vegetarian-friendly version, replace the crab meat with finely diced hearts of palm or artichoke hearts and use a flax egg instead of a chicken egg.
• Fresh lump crab meat is preferred for best flavor, but canned crab meat can be used as a convenient alternative.
• If you want extra crispiness, broil the bites for an additional 1-2 minutes at the end of baking, watching carefully to avoid burning.
• The Old Bay seasoning can be substituted with a homemade blend of paprika, celery salt, and black pepper if unavailable.
• Make sure not to overmix the crab filling to keep the lump crab pieces intact and tender.
• These bites can be prepared ahead of time, assembled and refrigerated for up to 24 hours before baking.

Keywords: crab cakes, appetizer, seafood bites, lemon dill sauce, party food, mini crab cakes, crispy crab cakes