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
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 45 min
- Total Time
- 1 hr 5 min
The Story Behind This Recipe
Crispy Crab Cake Bites started as a "what's actually in the fridge" dinner and quietly turned into something I make on purpose. Somewhere around the third or fourth time, I stopped improvising and started writing it down.
About 45 min start to finish is what earned it a permanent spot. That is short enough for a weeknight and generous enough to feel like real cooking.
Read it through once before you turn on the heat and get everything measured first. That habit does more for a weeknight than any gadget I own.
Variation Ideas
- Turn it into a platter with crackers, olives and something crunchy.
- Scale it down into individual portions for easier grazing.
- Swap the herbs for whatever is looking best that week.
Ingredient Substitutions
- Sour cream
- Full-fat Greek yogurt, spoon for spoon
- Panko
- Crushed cornflakes or gluten-free breadcrumbs
- Eggs
- A flax egg (1 tbsp ground flax + 3 tbsp water) in baked goods
- Lemon juice
- Lime juice, or a splash of white wine vinegar
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Crispy Crab Cake Bites
Recipe Card
Crispy Crab Cake Bites
By Marguerite Hale
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 45 min
- Total Time
- 1 hr 5 min
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.
Nutrition
Estimated per serving (6 servings per recipe).
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