Crab Cake Bites Recipe
Make Crab Cake Bites Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Mixture
Breading & Frying
Remoulade Dipping Sauce
Garnish
Method
Crab Cake Mixture
- 1
Prepare crab
Check the lump crab meat for shells and cartilage; pick through and remove any bits. Pat the crab dry gently with paper towels to remove excess moisture.
- 2
Mix base
In a large mixing bowl combine 1 cup panko breadcrumbs, 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, 2 tbs finely chopped parsley, 2 tbsp minced scallion, 2 tbsp minced celery, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Stir until evenly combined.
- 3
Add crab and egg
Gently fold the drained crab meat into the mixture using a rubber spatula or spoon—do not overwork to avoid breaking up the lumps. Add the lightly beaten egg and fold just until the mixture holds together when scooped. If mixture seems too wet, add up to 2 additional tablespoons panko; if too dry, add 1 tsp mayonnaise.
- 4
Chill
Cover the bowl and chill in the refrigerator for 20–30 minutes to let the mixture firm up. This helps the bites hold shape during frying.
Forming & Breading
- 5
Form bites
Remove the crab mixture from the fridge. Using a small cookie scoop or tablespoon, portion out about 1 tablespoon (roughly 20–25 g) per bite and roll gently into compact balls. You should get about 24–28 bites depending on size. Place formed bites on a baking sheet lined with parchment.
- 6
Prepare dredging station
Set up three shallow bowls: one with 1 tbsp flour, a second with 1 beaten egg, and a third with 1 cup panko breadcrumbs for coating. Lightly season the flour with a pinch of salt and pepper.
- 7
Bread the bites
Working in batches, roll each crab ball first in flour (shake off excess), dip into the beaten egg, then press into the panko breadcrumbs until evenly coated. Place coated bites back on the baking sheet and refrigerate for 10 minutes to help the coating adhere.
Frying
- 8
Heat oil
Pour about 1 cup neutral oil into a heavy skillet (cast iron or stainless) to create a shallow layer about 1/4 inch deep, or heat oil in a deep fryer to 350°F (175°C). If using a skillet, heat oil over medium-high until it reaches 350°F on a thermometer or until a small breadcrumb sizzles and browns in about 10–12 seconds.
- 9
Fry bites
Carefully add coated crab bites in a single layer without overcrowding the pan (work in batches). Fry for 2–3 minutes per side, turning gently with a slotted spoon or tongs, until golden brown and crisp and internal temperature reaches 145°F. Total frying time is about 4–6 minutes per batch depending on size.
- 10
Drain
Transfer fried bites to a paper towel-lined baking sheet and keep warm in a 200°F (95°C) oven while frying remaining batches.
Remoulade Dipping Sauce
- 11
Make sauce
While bites chill or fry, whisk together 1 cup mayonnaise, 1 tsp prepared horseradish, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1 tsp finely chopped capers, 1/2 tsp hot sauce, 1/2 tsp paprika, 1 tsp finely chopped cornichon or dill pickle, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper in a small bowl. Taste and adjust seasoning or acidity with extra lemon juice or hot sauce as desired.
- 12
Chill sauce
Cover and refrigerate the remoulade for at least 10 minutes to let flavors meld. If making ahead, refrigerate up to 2 days.
Finish & Serve
- 13
Garnish and plate
Transfer the warm crab cake bites to a serving platter. Garnish with chopped parsley and serve with lemon wedges and the chilled remoulade sauce on the side.
- 14
Serving suggestion
Serve immediately so bites remain crisp. These are great as an appetizer—offer toothpicks for easy picking.