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Delicious mini crab cake bites that are quick and easy to make! These mini crab cakes taste just like the real thing but require way less work and are perfect to pass around for parties or for the holidays!
CRAB CAKE BITES.
And the best part is they don’t require as much work as frying off individual crab cakes; one batch of these bites makes 24 at once, and yet they taste very similar.
We start with a parmesan and panko bottom, top it off with a seasoned crab and cream cheese mix and when they’re hot out of the oven, a small dollop of a lemony cajun dipping sauce that will make you and your guests go nuts!
Nevermind the fact that it’ll probably be just the two of us for New Year’s Eve; we can still polish off two dozen of these things on our own, TYVM.
This is a fabulous recipe. I doubled the amount of crab but otherwise made exactly! I’m from Maryland and know a good crab recipe!
What do you need to make mini crab cake bites?
- Breadcrumbs: I used panko for this recipe, which is a Japanese breadcrumb. I haven’t tried using any other type of breadcrumb and am afraid that these crab cake bites wouldn’t hold their shape properly if you were to swap them out.
- Parmesan cheese: the panko and parmesan work together with the butter to make the crust for these little crab cake bites.
- Butter: the butter is the binder that holds together the panko and parmesan for these bites’ crust portion.
- Cream cheese: Be sure to use softened cream cheese for this recipe; it’s part of the crab filling base.
- Lump crabmeat: you can use claw meat or lump crab meat for this recipe. I usually purchase tubs of crab meat from the refrigerated seafood section of the grocery store. However, you could certainly steam or boil crabs and use the meat from that as well. Canned crab would also work. Just be sure to drain well, and remember that if it comes packed in liquid, you’ll want to make sure that you have 8 ounces of crab meat after draining the cans!
- Egg: the egg, cream cheese, and mayo act as binders to bring these ingredients together.
- Mayo + Sour cream: the mayo and sour cream add flavor to the bites. Mayo also is a binder in holding the filling together.
- Lemon: You’ll need both the zest and juice for this recipe. It’s best to remove the zest first using a zester before squeezing out the juice. You’ll also need a bit of juice for the dipping sauce (if you make it), so be sure to squeeze out a little extra for that too.
- Herbs and seasonings: you’ll need some salt, white pepper, garlic powder, smoked paprika, and old bay seasoning. I also use a tablespoon of fresh chives for the crab cake batter.
How to make baked crab cake bites
- Make the bottom. You’ll start by preheating your oven and spraying a 24-cup mini muffin pan with cooking spray. I haven’t tested the recipe in regular muffin pans, but I am confident it could work. You’ll need to adjust the baking time and allow it to cook through. In a bowl, melt the butter until it’s liquid, then combine the parmesan cheese and panko until mixed. Place roughly 2 teaspoons of the mixture in each muffin cup and pat it down using your fingers or the back of a measuring tablespoon.
- Make the crab mixture. This is really simple. Combine all the remaining ingredients for the crab mixture in a bowl and, using a measuring tablespoon, place a dollop on top of each prepared crust.
- Bake them. Bake the prepared crab cake bites until they’re golden and set in the center. You’ll want to let them cool for a few minutes before attempting to remove them from the muffin pan. I like to top them with more chopped chives before serving. Lemon wedges are great to serve on the side with the dipping sauce.
FAQs about this recipe
You can run an offset spatula or a pairing knife along the edges to help loosen them and pop out the bites.
I would never leave you without one! My favorite is a bit of mayo, with chopped chives, lemon juice, Cajun seasoning (such as this or this), and a bit of horseradish – which you can leave out if you aren’t a fan!
If you like this recipe, you might also like:
- Crispy Coconut Shrimp
- Texas Green Chili Queso Dip
- Gruyere, Mushroom, & Caramelized Onion Bites
- Sticky Mongolian Beef Meatballs
- Herb Garlic Baked Brie
- How to Make an Epic Holiday Cheese Board
Easy Addicting Crab Cake Bites (Crab Cake Cups)
Equipment
Ingredients
- Cooking spray for pan
- 1 cup panko bread crumbs
- ½ cup parmesan cheese shredded or grated
- 6 tablespoon melted butter
- 8 ounces lump crab meat
- 6 ounces cream cheese softened to room temp
- 1 large egg lightly beaten
- ¼ cup mayonnaise
- ½ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon old bay seasoning
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon chopped chives plus more for topping
- Salt and white pepper or black pepper
- Serve with sauce in notes
Instructions
- PANKO: Position a rack in the center of the oven and preheat the oven to 400ºF. Grease a mini muffin pan with cooking spray. Mix together the panko, parmesan cheese, and melted butter. Place roughly 2 teaspoons of the panko mixture in the bottom of each muffin cup using your fingers or the bottom of a measuring teaspoon (or tablespoon) gently pack into a tight shape.
- CRAB MIXTURE: Combine the crab meat, cream cheese, mayonnaise, egg, sour cream garlic powder, smoked paprika, old bay seasoning, lemon juice + zest, chopped chives, and ¼ teaspoon kosher salt, and ¼ teaspoon pepper. Spoon roughly 1 tablespoon of the crab mixture into each mini muffin cup.
- BAKE: Until the edges begin to turn golden, 14-18 minutes. Allow the crab cakes to cool in the pan for several minutes before attempting to remove them. You can run an offset spatula or a pairing knife along the edges to help pop out the bites. Serve crab bites warm or allow them to cool to room temperature before serving. I like to top them with more chopped chives before serving and serve with lemon wedges and prepared sauce.
Notes
- OPTIONAL SAUCE: ½ cup mayo + 1 tablespoon chopped chives + 2 teaspoon lemon juice + 1-2 teaspoon cajun seasoning + 1-2 teaspoon horseradish. Mix in a bowl
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
Prepared with no modifications. Made these for a holiday family gathering…absolutely delicious! We used to live in Maryland and I chose the recipe for crab cake nostalgia with a bit of a twist. Doubled the recipe and made some in larger muffin tins for about 30 minutes of cooking time. Will make these often for special occasions. They were a big hit with my son in law and grands, Served them with greens and corn pudding. Wouldn’t change a thing! Thanks for a great recipe!
Loved these! Planning a party and did a test run to be sure and they are DELICIOUS. One hitch, as with one other reviewer, the bottom of mine crumbled all over the place. When I made them, the “crust” (panko/parm/butter) filled up half the mini muffin tin. Wondering if I put a thinner layer of the “crust” on the bottom would it help? Or should I grate the parm bigger so that when it melts it will hold the panko together better? What do you think? Please let me know. Thank you.
Would these still be good at room temperature?
Followed all directions, sprayed the muffin tin. The bottoms of ALL the cake bites fell apart. Aaaaaargh
Can we make the mixture the day before and refrigerate and add the crab the day they are to be baked?
How many does this recipe make?
For Step 2: Gently fold in crab After mixing other ingredients together. Keeps crab from becoming mashed.
The EASIEST crab cakes I’ve ever made and absolutely delicious! Used a mini pumpkin tin for Thanksgiving appetizer. Festive, pretty, tasty. All you need. An annual tradition from now on.
How far ahead can these be made with imitation crab?
I made these for Easter. They were a hit with all my guests. The dipping sauce was great as well. These are definitely a keeper in my appetizer file. I can’t wait until football season too. I served along with fresh shrimp. Passing the recipe on to several family members. I made these with canned crab which was fine on a pinch but lump would be better. I bet you could use chopped up shrimp too and serve with cocktail sauce or add ketchup to your sauce recipe.
If using a gluten free panko, is this recipe gluten free?
Yes! My celiac daughter loved them!
Can you make these a day ahead & reheat?
This is a fabulous recipe. I doubled the amount of crab but otherwise made exactly! I’m from Maryland and know a good crab recipe!
Could this be made in a regular size muffin tin? If so, how ,inch longer would they need to cook? Thanks!
Yes! About 20 minutes!
Delicious
What if I use 1 minced garlic instead of powder?
What if I use lime zest and juice instead of lemon?
fantastic cakes!!
Can I use imitation crab?
Easy Recipe! I used Remoulade sauce asa drizzle. Delicious! Doing it again for Christmas.
How do we keep the crab cakes from flattening?
Glad to hear you enjoyed them, Nathalie! The crab cakes will flatten once they come out of the oven as the trapped air releases. This is natural as we’re not using any leavening agents to help keep the structure. Hope that helps!
I made it and everyone loved it. ❤
Can you cook these in an instant pot using the silicon mold?
Is it possible to make and bake these ahead of time and then freeze and
Reheat at party time?
Hi Chris! I’m not sure about freezing them, but you can make ahead, refrigerate and then reheat them for the party!