Mini Crab Cake Bites Recipe

I made this recipe recently for my family’s Preakness Party, mainly because crab cakes were a good choice for “Maryland” cuisine. The crab cakes ended up being a huge hit – we had no leftovers! This appetizer recipe is both easy and elegant for entertaining, so if you enjoy seafood, this is a great choice for your next gathering. I like to bake my crab cakes instead of frying them; I find they are less likely to burn, and they are healthier that way.

Ingredients:

For the crab cake bites:

1 8 oz package of lump crab meat (juice drained)
2/3 cup Panko breadcrumbs
1 egg, beaten
1 T. whole grain mustard
1/4 cup mayonnaise
2 cloves garlic, minced
1 tsp. Old Bay seasoning (find it near the seafood section)
1 T. chopped fresh parsley
1 tsp. Worcestershire sauce
Juice of 1/2 a lemon
Dash of salt

For the garlic-mustard aioli dipping sauce:

1/2 c. mayonnaise
1/4 c. sour cream
2 tsp. hot sauce
2 tsp. ketchup
Juice of 1/2 a lemon
1 T. whole grain mustard
1/2 tsp. garlic powder
Chopped chives, for garnish
Salt and pepper, to taste

Preheat the oven to 375º F.  Start by picking through the crab meat with your fingers, to make sure that there are no bits of shell (I hate this part – but it’s worth it, no one wants to eat shell pieces).  In a medium-sized bowl, gently combine all of the crab cake ingredients until all components are fully incorporated; do not over-mix. Place mixture in the fridge for 30 minutes to chill; this will help make the patties easier to form.

Once the mixture has chilled, spray a cookie sheet with nonstick cooking spray to ensure the crab cakes don’t stick on the bottom. Form the crab mixture into small patties, about the size of a poker chip, and place them on the cookie sheet. Leave at least an inch of space between each crab cake on the sheet. Bake the mini crab cakes for about 15 minutes, or until the crab cakes are set and the bottoms are golden brown.

While the mini crab cakes are in the oven, make the garlic-mustard aioli. Mix together all sauce ingredients except chives, salt, and pepper. Taste for flavor; add salt and pepper as needed. Top aioli with sprinkling of chives. Serve this sauce on the side for guests to dip mini crab cakes in it.

Place the crab cakes on a vintage cake stand or a pretty platter with dipping sauce in the center and enjoy! What are your favorite appetizer recipes?

Keep Connected,

Caroline