Description

These crispy crab cake bites are the ultimate easy seafood appetizer! Packed with sweet crab meat, herbs, and spices, then pan-fried until golden. Served with a tangy lemon-dill dipping sauce, they’re elegant enough for parties but simple enough for everyday snacking.

Ingredients

For the Crab Cake Bites:

8 oz lump crab meat (drained and picked over)

1/4 cup breadcrumbs (plus more for coating)

1 egg

2 tbsp mayonnaise

1 tsp Dijon mustard

1 tbsp fresh lemon juice

1 tbsp chopped fresh parsley

1/2 tsp Old Bay seasoning

1 green onion, finely chopped

Salt & pepper, to taste

2 tbsp oil, for frying

For the Lemon-Dill Sauce:

1/3 cup sour cream or Greek yogurt

1 tbsp mayonnaise

1 tbsp fresh lemon juice

1 tbsp chopped fresh dill

Salt & pepper, to taste

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Instructions

1. In a bowl, gently mix all crab cake bite ingredients until just combined.

2. Form into 1.5-inch balls (about 1 tablespoon each). Roll lightly in extra breadcrumbs for extra crispiness.

3. Chill for 15–20 minutes to help them hold their shape.

4. Heat oil in a skillet over medium heat. Fry bites in batches, turning to brown all sides, 5–6 minutes total.

5. Transfer to paper towels to drain.

7. For the sauce, whisk together sour cream, mayo, lemon juice, dill, salt, and pepper in a small bowl.

8. Serve crab cake bites warm with lemon-dill dipping sauce.

Notes

• Use canned crab for convenience, or splurge on fresh lump crab.

• These freeze well—freeze before cooking and fry from frozen.

• Air fryer method: 375°F for 10 minutes, flipping halfway through.