Crispy Crab Cake Bites with Lemon-Dill Sauce

why make this recipe

These Irresistibly Crispy Crab Cake Bites are perfect for any occasion. Whether you are hosting a party, preparing appetizers for a family gathering, or simply craving a tasty seafood snack, these little bites are sure to impress. They are easy to make, full of flavor, and paired with a zesty lemon-dill sauce that takes them to the next level.

how to make Irresistibly Crispy Crab Cake Bites

Ingredients:

• 1 lb (454 g) lump crab meat
• 8 oz (226 g) cream cheese, softened
• 1/4 cup (60 g) sour cream
• 1 tbsp Old Bay seasoning
• 1/4 cup (15 g) chives, finely chopped
• 1 large egg
• 1 cup (100 g) panko bread crumbs
• 1/2 cup (50 g) Parmesan cheese, freshly grated
• 2 tbsp vegetable or canola oil
• Salt and freshly cracked black pepper to taste

For the sauce:

• 1/2 cup (120 g) plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh dill, finely chopped
• 1 tsp honey or a pinch of sugar (optional)
• Salt and black pepper to taste
• 1–2 tbsp capers, chopped (optional)

Directions:

1. Drain any excess liquid from the crab meat and pick through for shells.
2. Soften the cream cheese for easy mixing.
3. Chop the chives and dill, and measure the panko and Parmesan.
4. In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, dill, capers (if using), and a pinch of salt and pepper. Chill this mixture while you prepare the crab cakes.
5. In a large bowl, combine the softened cream cheese, sour cream, Old Bay seasoning, chopped chives, and egg. Mix gently until smooth.
6. Carefully fold the lump crab meat into the cream cheese mixture. Then fold in the panko and grated Parmesan until everything is evenly combined.
7. Using a tablespoon or small ice-cream scoop, shape the mixture into small bite-sized rounds or patties. Place them in the fridge to chill for 10–20 minutes.
8. Heat the oil in a large skillet over medium heat. Add the crab cake bites in a single layer and fry for 2–3 minutes on each side until golden and crispy.
9. Transfer the cooked bites to a paper-towel-lined plate to absorb excess oil and let them rest for 1–2 minutes.
10. Serve the crab cake bites on a platter alongside the chilled lemon-dill sauce for dipping.

how to serve Irresistibly Crispy Crab Cake Bites

These Crab Cake Bites are best served warm and crispy. Arrange them on a platter with toothpicks for easy eating. The zesty lemon-dill sauce is perfect for dipping, adding a fresh burst of flavor that complements the crab cakes beautifully. Consider serving them as a starter during a dinner party or as a snack during game day.

how to store Irresistibly Crispy Crab Cake Bites

If you have leftovers, let the crab cake bites cool completely, then store them in an airtight container in the fridge. They can be kept for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through and crispy again.

tips to make Irresistibly Crispy Crab Cake Bites

• Be gentle when folding the crab meat into the mixture to avoid breaking it up too much.
• Chilling the formed crab cakes helps them hold their shape while cooking.
• Use fresh crab meat for the best flavor, but you can also use canned crab meat if that’s what you have on hand.
• Adjust the amount of Old Bay seasoning to your taste; it adds a wonderful flavor but can be strong.

variation

Try adding different herbs, like parsley or green onions, to the mixture for a twist. You can also mix in diced bell peppers or jalapeños for a bit of heat.

FAQs

1. Can I make these crab cakes ahead of time?

Yes, you can prepare the crab cake mixture and shape them into bites. Chill them until you’re ready to cook!

2. Can I freeze the crab cake bites?

Yes, you can freeze the uncooked crab cake bites. Just place them on a baking sheet to freeze, then transfer to a bag or container once frozen. Cook them directly from frozen, adding a few minutes to the cooking time.

3. What can I serve with these crab cakes?

In addition to the lemon-dill sauce, you can serve them with a tangy cocktail sauce or a spicy aioli for variety. They pair wonderfully with a light salad or vegetable platter.

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