Description
These Crab Cake Bites with Lemon-Dill Dipping Sauce are a delightful appetizer featuring tender lump crab meat mixed with creamy cheese and spices, baked in a crispy panko crust. Perfectly portioned in mini muffin cups, they bake to golden perfection and are served with a tangy and fresh lemon-dill sour cream sauce, making them a crowd-pleaser for any occasion.
Ingredients
Scale
Crab Cake Filling
- 6 oz. lump crab meat
- 6 oz. cream cheese, softened to room temperature
- 1 egg, lightly beaten
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Old Bay seasoning
- 1/4 cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- Pinch cayenne pepper
- 1 tablespoon finely chopped chives
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Crust Mixture
- 1/3 cup grated Parmesan cheese
- 1 cup panko bread crumbs
- 6 tbsp. butter, melted
Dipping Sauce
- 1/2 cup sour cream
- Remaining finely chopped chives (about 1 tbsp.)
- 1 teaspoon lemon juice
- Remaining Old Bay seasoning (about 1/2 teaspoon)
Other
- Cooking spray, for pan
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 350°F (175°C). Generously grease a 24-cup mini muffin pan with cooking spray to prevent sticking and ensure easy removal of the crab cake bites.
- Mix crab cake filling: In a large bowl, gently combine the lump crab meat, softened cream cheese, lightly beaten egg, 1/3 cup grated Parmesan, 1 teaspoon Old Bay seasoning, 1/4 cup sour cream, lemon zest, 1 teaspoon lemon juice, a pinch of cayenne pepper, and about 1 tablespoon of finely chopped chives. Season with kosher salt and freshly ground black pepper to taste. Stir gently but thoroughly until all ingredients are evenly incorporated.
- Prepare crust mixture and form cups: In a separate bowl, mix the remaining Parmesan cheese, panko bread crumbs, and melted butter until combined. Divide this mixture evenly among the muffin pan cups. Press the mixture firmly around the edges of each cup to form a crust base for the crab filling.
- Fill muffin cups with crab mixture: Spoon the prepared crab filling into each panko crust-lined muffin cup, filling them generously and evenly.
- Bake the crab cake bites: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until the edges of the bites turn golden brown and the filling is fully set.
- Prepare dipping sauce: While the crab cake bites are baking, combine 1/2 cup sour cream, the remaining finely chopped chives, 1 teaspoon lemon juice, and the remaining Old Bay seasoning in a small bowl. Stir well to blend the flavors into a smooth dipping sauce.
- Serve: Remove the crab cake bites from the oven and let them cool slightly. Serve warm or at room temperature alongside the prepared lemon-dill dipping sauce for an irresistible appetizer.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and smooth texture.
- You can use fresh or frozen lump crab meat; just make sure it is well-drained.
- Press the panko crust firmly to create a sturdy base that holds the filling well during baking.
- The cayenne pepper adds a subtle spice but can be omitted if you prefer a milder flavor.
- These bites can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- Leftover crab cake bites can be reheated gently in the oven to preserve their crispiness.
- For a gluten-free option, substitute the panko breadcrumbs with gluten-free breadcrumbs.
