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Irresistibly Crispy Crab Cake Bites: Golden Zesty Delight!

  • Author: Jessica
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free option available

Description

These Irresistibly Crispy Crab Cake Bites are a delightful explosion of flavor, featuring a golden-brown crust that gives way to tender, flaky crab meat. Each bite is enhanced by a zesty lemon-dill sauce that adds a refreshing brightness, making them an unforgettable appetizer.

Ingredients

Scale
  • For the Crab Cakes:
    • 1 pound lump crab meat, picked over for shells
    • 1/2 cup breadcrumbs
    • 1/4 cup mayonnaise
    • 1 large egg, beaten
    • 1 tablespoon Dijon mustard
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon Old Bay seasoning
    • 1/4 cup finely chopped green onions
    • 1/4 cup finely chopped red bell pepper
    • Salt and pepper to taste
  • For the Zesty Lemon-Dill Sauce:
    • 1/2 cup sour cream
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon lemon zest
    • 1 tablespoon fresh dill, chopped
    • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, red bell pepper, salt, and pepper. Mix gently to combine.
  2. Form the mixture into small patties, about 2 inches in diameter, and place them on a baking sheet lined with parchment paper.
  3. Chill the crab cakes in the refrigerator for at least 30 minutes to help them hold their shape while cooking.
  4. In a large skillet, heat 1/4 cup of vegetable oil over medium heat until shimmering.
  5. Carefully add the crab cakes to the skillet, cooking in batches if necessary, and fry for 3-4 minutes on each side until golden brown and crispy.
  6. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
  7. For the sauce, whisk together the sour cream, lemon juice, lemon zest, dill, salt, and pepper in a small bowl until smooth.
  8. Serve the crab cake bites warm with the zesty lemon-dill sauce on the side.

Notes

  • Make-ahead: The crab cakes can be prepared and formed a day in advance; just keep them covered in the refrigerator until ready to cook.
  • Storage: Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days.
  • Substitutions: For a gluten-free option, use gluten-free breadcrumbs. You can also substitute crab meat with shrimp or lobster for a different flavor.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: appetizers
  • Method: frying
  • Cuisine: American

Nutrition

  • Serving Size: 3 crab cake bites with sauce
  • Calories: 350
  • Sugar: 2 grams
  • Sodium: 600 milligrams
  • Fat: 20 grams
  • Saturated Fat: 4 grams
  • Unsaturated Fat: 14 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 25 grams
  • Fiber: 1 gram
  • Protein: 15 grams
  • Cholesterol: 80 milligrams

Keywords: Crispy Crab Cakes, Crab Cake Bites, Zesty Lemon-Dill Sauce, Appetizer Recipe, Seafood Appetizer, Easy Crab Cakes, Party Food, Gluten-Free Crab Cakes, Homemade Crab Cakes, Delicious Crab Bites, Quick Appetizer, Flavorful Crab Cakes, Fresh Seafood Recipe, Elegant Appetizer, Comfort Food

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Find it online: https://tastywithyou.com/irresistibly-crispy-crab-cake-bites-lemon-dill-sauce/