Crab Cake Bites Food

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MINI CRAB CAKE BITES



Mini Crab Cake Bites image

There's plenty of rich seafood flavor in this single-serve appetizer, made easy with Original Bisquick mix. Make then extra fun-and hands free-with the addition of candy-making lollipop sticks.

Provided by Stephanie Wise

Categories     Appetizer

Time 40m

Yield 24

Number Of Ingredients 10

2 cans (6 oz each) crabmeat, well drained, flaked
3/4 cup shredded Cheddar cheese (3 oz)
3/4 cup Original Bisquick™ mix
1/2 cup finely chopped green onions
1/2 cup finely chopped red, yellow or orange bell pepper
1/2 cup finely chopped celery
1/2 cup milk
2 tablespoons chopped fresh parsley
1 teaspoon seafood seasoning
2 eggs

Steps:

  • Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
  • In large bowl, stir together all ingredients. Scoop mixture evenly into muffin cups.
  • Bake 20 to 25 minutes or until golden brown or toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then run sharp knife carefully around each bite to remove from pan. Cool another 5 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

BEST EVER CRAB CAKES



Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
  • Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

PANKO-CRUSTED CRAB CAKE BITES WITH ROASTED PEPPER-CHIVE AIOLI



Panko-Crusted Crab Cake Bites With Roasted Pepper-Chive Aioli image

This is from Sunset. Have not made it yet just posting for safe keeping The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores. You can make the aioli up to 2 days ahead and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill.

Provided by wicked cook 46

Categories     Crab

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

12 ounces shelled cooked crabmeat
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko breadcrumbs (see notes) or 1 1/4 cups fine dry breadcrumbs
1/3 cup mayonnaise
1/4 cup chopped drained canned roasted red pepper
minced fresh chives
2 teaspoons lemon juice
1 teaspoon minced garlic
fresh chives, rinsed and cut into 1-inch lengths

Steps:

  • Sort through crab and discard any bits of shell. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork.
  • Add crab and 1/4 cup panko; stir gently just to mix.
  • Put remaining 1 cup panko in a shallow bowl.
  • Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere.
  • Place cakes slightly apart in an oiled 12- by 17-inch baking pan. Bake in a 475°F regular or convection oven until golden brown, 15 to 18 minutes.
  • With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
  • For the Aioli.
  • In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic.

Nutrition Facts : Calories 242.3, Fat 10.1, SaturatedFat 1.7, Cholesterol 65, Sodium 919.7, Carbohydrate 22.6, Fiber 1.3, Sugar 3.1, Protein 14.9

CRAB CAKE BITES



Crab Cake Bites image

These appetizer bites are a mini way to enjoy crab cakes for your next gathering. Crab, fresh chives and spices are folded into bread crumbs, shaped and baked for the perfect bite. Serve with lemon-garlic sauce for dipping.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 36

Number Of Ingredients 15

1/2 cup mayonnaise
1 egg
2 tablespoons chopped fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons Old Bay™ seafood seasoning
1 teaspoon fresh lemon juice
2 containers (8 oz each) refrigerated pasteurized lump crabmeat, cleaned
2/3 cup Progresso™ plain panko crispy bread crumbs
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon finely chopped garlic
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Lemon wedges

Steps:

  • Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
  • In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
  • Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
  • Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.

Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g

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