Labor Day Crab Cake Bites
Celebrate Labor Day with these delicious and bite-sized crab cake delights! Perfect for parties and easy to assemble.
Equipment
- 24-cup mini muffin pan
Ingredients
Crab Filling
- 6 oz lump crab meat
- 6 oz cream cheese softened
- 1 large egg lightly beaten
- 1/4 cup sour cream
- 1/3 cup Parmesan cheese finely grated
- 1 tsp Old Bay seasoning
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 pinch cayenne pepper
- 1 Tbsp chives finely chopped
Crust
- 1/3 cup Parmesan cheese finely grated
- 1 cup panko bread crumbs
- 6 Tbsp butter melted
Dipping Sauce
- 1/2 cup sour cream
- 1 Tbsp chives finely chopped
- 1 tsp lemon juice
- 0.5 tsp Old Bay seasoning
Instructions
- Preheat your oven to 350°F and lightly grease a 24-cup mini muffin pan with cooking spray.
- In a large bowl, gently combine the crab meat, cream cheese, egg, 1/3 cup Parmesan, 1 tsp Old Bay, 1/4 cup sour cream, lemon zest, 1 tsp lemon juice, cayenne, and about 1 Tbsp chives. Season with salt and pepper, then mix until just combined.
- In another bowl, mix the remaining Parmesan with the panko bread crumbs and melted butter. Divide this mixture among the muffin cups, pressing it around the edges to form a crust.
- Spoon the crab mixture into each crust-lined cup. Bake until the edges turn golden, about 20–25 minutes.
- While the bites bake, make the dipping sauce: whisk together the remaining 1/2 cup sour cream, the rest of the chives, the remaining 1 tsp lemon juice, and the remaining 1/2 tsp Old Bay.
- Serve the crab cake bites warm or at room temperature with the dipping sauce on the side.
Notes
Nutrition Information per serving:
Calories: 350 | Total Carbs: 16g | Net Carbs: 15g | Fats: 28g | Protein: 15g
Calories: 350 | Total Carbs: 16g | Net Carbs: 15g | Fats: 28g | Protein: 15g
