Monday, January 20, 2014

Crab Cakes Bites

I've been kind of a bad blogger lately... I've been making A LOT of good food, I promise. I've just been really busy so I haven't had the time to take all the gorgeous photos that are needed for a good blog post . For my birthday party I whipped up these melt-in-your-mouth savory Crab Cake Bites. They were so good that I made them again today so that I could take photos and share the recipe with you all.

This recipe is SOOO easy! And other than the crab meat, everything on the ingredients list is simple stuff that I already have chilling in the fridge and pantry. What's great about these crab cakes in particular is that they are ALL CRAB - hardly any cake. The large chunks of lump crab meat actually melts in your mouth. I can't put into words how delicious these bites really are... they're that good. 


16oz Fresh Lump Crab Meat
1 large egg
1/2 cup Mayonnaise
1 1/2 teaspoon Old Bay Seasoning
1/4 teaspoon Garlic Powder
1 teaspoon Dijon Mustard
1 teaspoon Worcester Sauce
1/2 cup Italian Bread Crumbs
2 tablespoons Unsalted Butter, cut into 21 small pieces
Optional: Arugula, Cocktail Sauce, & Dijon Mustard for serving.


Set the oven to broil and make sure the oven rack is close to the top. I broil mine at the second rack space from the top. 

In a medium bowl, beat the egg. Add mayonnaise, whisk until well combined. Add Old Bay, garlic powder, Dijon mustard, and Worcester sauce, whisking again until well combined. Mix in bread crumbs until uniform in texture. Gently fold in lump crab meat - so not to break up the big lumps of meat.

Lightly grease a cookie sheet - cooking spray works great.

Form your crab mixture into meatball-sized balls. You should be able to make 21 crab cake bites. Top each ball with a small amount of butter.

Broil for 7-10 minutes, or until the tops are golden brown. If the tops seem like they're burning, lower the cookie sheet/baking rack.

Serve while warm. I like to lay them on a bed of arugula for a pretty presentation. They taste great on their own but you can serve with some Dijon mustard or cocktail sauce if desired.

I was thinking about how delicious these little guys were and came up with the genius idea of making these into normal sized crab cakes and making a bad-ass sandwich with them. I can just imagine them with a creamy lemon dressing on a fresh, toasted bun...YUM!

Pro Tip: Lump Crab Meat is EXPENSIVE. Look out for sales.

No comments :

Post a Comment