As a personal chef and caterer, my favorite type of food to make for parties is the kind you can pop into your mouth with one hand, while holding a cocktail in another. My baked crab cake bites are one of those perfect party foods, they’re pretty, portable and perfectly delish. Filled with sweet crab meat, veggies, spices and more, these bites capture the essence of a crab cake, in a petite and figure-friendly form. Since they’re baked, you can pop a few more of these in your mouth, guilt-free! Assemble the crab cake bites the day before your shindig, then just pop them into the oven when you’re ready to bake them up.
10 ounces lump crab meat, picked clean
1/3 cup red onion, chopped
1/3 cup green bell pepper, chopped
1 tablespoon whole grain mustard
1 tablespoon canola mayo
1 egg, beaten
1 1/2 cups cracker crumbs (Ritz)
3 tablespoons milk
1/4 cup fresh parsley, chopped
3 tablespoons grated Parmesan cheese
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon low sodium seafood seasoning
salt and pepper, to taste
Canola oil spray
Lemon Remoulade
1 cup canola mayo
1 tablespoon whole grain mustard
1 teaspoon agave nectar or honey
Juice of half a lemon
1 teaspoon lemon zest
1/4 cup dill pickles, chopped
1/4 cup fresh parsley, chopped
1 tablespoon hot sauce
salt and pepper, to taste
Make the remoulade by combining all the ingredients, and allow it to sit the fridge while you make the crab cakes.
In a small pan, saute the chopped onions and peppers, just until they’re tender. Set them aside to cool.
Combine all of the crab bite ingredients, then chill the mixture for 1 hour in the fridge.
After the mixture has chilled, form them into 1 tablespoon sized balls, and lay them onto a baking sheet lined with parchment.
Bake the crab cakes at 375 degrees F for 15-20 minutes, until they’re golden brown and cooked through. You can broil them for a few minutes near the end to brown the tops, if they need it.
Serve the baked bites with the lemon remoulade and some lemon wedges.
Print Baked Crab Cake Bites with Lemon Remoulade
- 10 ounces lump crab meat
- ⅓ cup onion, chopped
- ⅓ cup bell pepper, chopped
- 1 tablespoon whole grain mustard
- 1 tablespoon canola mayo
- 1 egg, beaten
- 1½ cups cracker crumbs (Ritz)
- 3 tablespoons milk
- ¼ cup fresh parsley, chopped
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon low sodium seafood seasoning
- salt and pepper, to taste
- Canola oil spray
- 1 cup canola mayo
- 1 tablespoon whole grain mustard
- 1 teaspoon agave nectar or honey
- Juice of half a lemon
- 1 teaspoon lemon zest
- ¼ cup dill pickles, chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon hot sauce
- salt and pepper, to taste
- Make the remoulade by combining all the ingredients, and allow it to sit the fridge while you make the crab cakes.
- In a small pan, saute the chopped onions and peppers, just until they're tender. Set them aside to cool.
- Combine all of the crab bite ingredients, then chill the mixture for 1 hour in the fridge.
- After the mixture has chilled, form them into 1 tablespoon sized balls, and lay them onto a baking sheet lined with parchment. Spray the crab cake bites with canola spray.
- Bake the crab cakes at 375 degrees F for 15-20 minutes, until they're golden brown and cooked through. You can broil them for a few minutes near the end to brown the tops, if they need it.
- Serve the baked bites with the lemon remoulade and some lemon wedges.