By Gabriella
Crispy Crab Cake Bites
Little crab cakes bound with just enough panko to hold together, fried until dark gold and drizzled with a lemony herb sauce while they are still hot.
- Course
- Appetizers
- Time
- 45 min
- Servings
- 6
Cooking Notes
- Drain the crab well and use only enough binder to hold the mixture together. Too much binder mutes the crab flavor and makes the bites dense rather than delicate.
- Chill the shaped bites before cooking so they firm up and hold their edges. A cold mixture is easier to brown without the cakes breaking apart during the first turn.
- Cook until the exterior is deeply golden, then stop. Crab is already delicate, so extended cooking after the crust forms can dry out the center without improving the flavor.
Recipe Card
Crispy Crab Cake Bites
By Gabriella
- Category
- Appetizers
- Total Time
- 45 min
- Difficulty
- Intermediate
Servings: 6
Ingredients
- 1 lb lump crab meat, picked over
- 3/4 cup panko breadcrumbs
- 1 egg, beaten
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp chopped parsley
- Zest and juice of 1 lemon
- 1/2 cup sour cream
- 2 tbsp chopped dill
- Neutral oil, for frying
- Kosher salt and black pepper
Instructions
- 1
Fold the crab together with the panko, egg, mayonnaise, mustard, parsley, lemon zest, salt, and pepper using a light hand.
- 2
Chill the mixture for twenty minutes, then roll it into small balls and flatten them slightly between your palms.
- 3
Stir the sour cream with the dill and lemon juice, season it, and set the sauce aside in a small bowl.
- 4
Heat a half inch of oil until it shimmers and fry the bites in batches for two minutes per side.
- 5
Drain them on a rack rather than paper towels, salt them immediately, and drizzle the herb sauce over the platter.
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