I’m so excited to share this Crab Cake Bites with Lemon Chive Dipping Sauce Recipe with you! These little bites are packed with fresh lump crab meat, bright lemon zest, and a hint of cayenne for some subtle warmth. They’re perfect as an appetizer for gatherings or just a special snack when you want something a little indulgent yet easy to make.
What I love most about this Crab Cake Bites with Lemon Chive Dipping Sauce Recipe is how effortlessly you can pull together a dish that tastes restaurant-worthy but comes together in under 40 minutes. Seriously, whether you’re hosting friends or just craving something flavorful, this recipe hits the mark every time.
Why You’ll Love This Recipe
- Bursting with Flavor: Every bite delivers sweet crab balanced with tangy lemon and savory Old Bay seasoning.
- Quick and Easy: Made in under 40 minutes with simple ingredients — perfect for last-minute entertaining.
- Perfectly Crispy Crust: The panko and butter crust adds a golden crunch that keeps these bites from being too soft.
- Versatile & Crowd-Pleasing: My family goes crazy for these and so will your guests, whether they enjoy them warm or at room temperature.
Ingredients You’ll Need
The ingredients in this Crab Cake Bites with Lemon Chive Dipping Sauce Recipe combine creamy, tangy, and savory notes with fresh crab for an irresistible bite. Using lump crab meat ensures a meaty texture, and freshly chopped chives brighten the sauce.
- Cooking spray: To keep the mini muffin pan perfectly greased without sticking.
- Lump crab meat: Choose fresh or high-quality canned; the big chunks make all the difference.
- Cream cheese: Softened to room temperature for smooth mixing and richness.
- Egg: Helps bind the crab cake mixture together so the bites hold their shape.
- Sour cream: Divided use adds moisture inside the bites and richness in the dipping sauce.
- Parmesan cheese: Adds savory depth both inside and in the crust for extra flavor.
- Old Bay seasoning: A classic seasoning for crab that’s balanced perfectly here with citrus and spice.
- Lemon juice and zest: Provide bright freshness that lifts all the flavors.
- Cayenne pepper: Just a pinch for gentle heat that doesn’t overpower.
- Chives: Fresh and finely chopped, delivering a mild onion note in both the bites and dipping sauce.
- Kosher salt and freshly ground black pepper: Essential for seasoning to taste.
- Panko bread crumbs: Makes a crisp, buttery crust that contrasts the creamy interior.
- Butter: Melted and mixed with panko to help create that golden crust.
Variations
One of my favorite things about this Crab Cake Bites with Lemon Chive Dipping Sauce Recipe is how easy it is to tweak. I encourage you to make it your own by adjusting the spice or herb elements and even exploring different seafood if you want to mix it up.
- Spicy Kick: When I want a little more heat, I add extra cayenne or a dash of hot sauce to the crab mixture for an elevated flavor.
- Herb Swaps: Sometimes I swap chives for finely chopped dill or parsley; it changes the flavor profile delightfully!
- Gluten-Free: Use gluten-free breadcrumbs to accommodate dietary needs without losing that crunchy texture.
- Different Seafood: For a twist, I’ve tried swapping crab for cooked shrimp or lobster, and it worked surprisingly well.
How to Make Crab Cake Bites with Lemon Chive Dipping Sauce Recipe
Step 1: Prep Your Mini Muffin Pan and Oven
Start by preheating your oven to 350° F and generously greasing a 24-cup mini muffin pan with cooking spray. This ensures your crab cake bites will slide out easily once baked. Trust me, a lightly greased pan is key to perfect presentation later!
Step 2: Mix the Crab Cake Filling
In a large bowl, gently combine lump crab meat, cream cheese, lightly beaten egg, ⅓ cup grated Parmesan, 1 teaspoon Old Bay seasoning, ¼ cup sour cream, lemon zest, 1 teaspoon lemon juice, a pinch of cayenne, and about 1 tablespoon of finely chopped chives. Season with kosher salt and freshly ground pepper to taste. Stir carefully to avoid breaking up the crab meat chunks too much—you want those tasty lumps to stand out.
Step 3: Prepare the Panko Crust
In a separate bowl, mix the remaining Parmesan cheese, panko bread crumbs, and melted butter. This mixture is what you’ll press into each cup of your muffin pan to form a crispy, golden crust. Divide it evenly and firmly press it around the edges of every cup — this step might take a little patience, but the crunch is worth it!
Step 4: Fill and Bake
Spoon the crab cake filling into each prepared mini muffin cup, smoothing the tops slightly. Bake in the preheated oven for 20 to 25 minutes, or until the edges start turning a beautiful golden brown. You’ll notice the aroma filling your kitchen — that’s your sign they’re nearly ready!
Step 5: Whip Up the Lemon Chive Dipping Sauce
While the crab bites bake, mix your dipping sauce by combining ½ cup sour cream, the remaining chopped chives, 1 teaspoon lemon juice, and the leftover Old Bay seasoning. Stir everything until smooth. This sauce is bright, creamy, and the perfect complement to the crab cakes’ savory flavors.
Step 6: Serve & Enjoy
Serve your Crab Cake Bites warm or at room temperature alongside the lemon chive dipping sauce. I love how this allows guests or family to take their time enjoying each bite. You’ll find they practically disappear as soon as they hit the table!
Pro Tips for Making Crab Cake Bites with Lemon Chive Dipping Sauce Recipe
- Gentle Folding: When mixing the crab, fold gently to keep those big lumps intact for a better texture.
- Chilling Helps: I sometimes chill the crab mixture briefly if the cream cheese feels too soft; it makes forming easier.
- Butter Your Panko: Don’t skip melting the butter before mixing with panko — it gives that irresistible golden crispiness.
- Watch the Bake Time: Over-baking can dry out bites, so keep an eye after 20 minutes and pull them out once golden.
How to Serve Crab Cake Bites with Lemon Chive Dipping Sauce Recipe
Garnishes
I usually sprinkle extra finely chopped chives and a little paprika on top for presentation — it adds a splash of color and a hint of extra flavor. A few lemon wedges on the side never hurt either; a squeeze boosts that fresh citrus zing.
Side Dishes
This recipe pairs wonderfully with a crisp green salad or a light coleslaw. For a heartier option, I recommend garlic roasted potatoes or grilled asparagus, which balance the richness of the crab bites nicely.
Creative Ways to Present
For special occasions, I like serving these crab cake bites on a decorative platter lined with fresh greens and edible flowers — it really elevates the appetizer spread. You can also place each bite on small lettuce leaves as individual finger foods for a beautiful presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the crab cake bites in an airtight container in the fridge for up to 2 days. I like to place a paper towel below to absorb any moisture and keep the crust crispier.
Freezing
I’ve successfully frozen these bites before baking: just prep the crust and filling in the muffin pan, cover tightly with plastic wrap, and freeze. When ready, bake straight from frozen, adding a few extra minutes to the baking time. This trick saves lots of time when you’re expecting company.
Reheating
To reheat leftovers, I pop the crab cake bites back in a 350° F oven for about 8-10 minutes. This helps maintain the crisp crust without drying them out, which microwaving tends to do.
FAQs
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Can I use canned crab meat for this recipe?
Absolutely! While lump crab meat from fresh or frozen is ideal for texture and flavor, good-quality canned lump crab meat works well too. Just be sure to drain it thoroughly to avoid sogginess in your bites.
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Can I make the dipping sauce ahead of time?
Yes! The lemon chive dipping sauce tastes great made a few hours ahead and stored in the fridge. Just give it a quick stir before serving to freshen it up.
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How do I prevent the crab cake bites from sticking to the pan?
Greasing the mini muffin pan well with cooking spray is key. You can also lightly oil the pan with melted butter or use silicone mini muffin liners. Avoid under-greasing to ensure easy release.
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Can I prepare the crab cake mixture a day ahead?
You can prepare the crab mixture the day before and keep it covered in the fridge. Just bring it to room temperature before filling the muffin cups to ensure even baking.
Final Thoughts
This Crab Cake Bites with Lemon Chive Dipping Sauce Recipe has quickly become a family favorite and one I’m proud to serve guests because it’s so flavorful yet fuss-free. If you’re looking for an appetizer that impresses without stressing you out in the kitchen, I truly recommend giving this a try. Once you taste the crispy, creamy bites paired with that tangy, fresh sauce, you’ll see why I keep making them again and again. Happy cooking!
Print
Crab Cake Bites with Lemon Chive Dipping Sauce Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 – 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Delightful Crab Cake Bites feature tender lump crab meat combined with creamy cheese and spices, baked in a crispy panko crust, and served with a zesty Old Bay sour cream dipping sauce. Perfect as an elegant appetizer or party finger food.
Ingredients
Crab Cake Bites
- Cooking spray, for pan
- 6 oz. lump crab meat
- 6 oz. cream cheese, softened to room temperature
- 1 egg, lightly beaten
- ¾ cup sour cream, divided
- ⅔ cup finely grated Parmesan cheese, divided
- 1½ tsp. Old Bay seasoning, divided
- 2 tsp. lemon juice, divided
- 1 tsp. lemon zest
- Pinch cayenne pepper
- 2 Tbsp. finely chopped chives, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup panko bread crumbs
- 6 Tbsp. butter, melted
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 24-cup mini muffin pan with cooking spray to prevent sticking.
- Make Crab Mixture: In a large bowl, combine lump crab meat, softened cream cheese, lightly beaten egg, ⅓ cup Parmesan, 1 teaspoon Old Bay seasoning, ¼ cup sour cream, lemon zest, 1 teaspoon lemon juice, cayenne pepper, and about 1 tablespoon chopped chives. Season with kosher salt and freshly ground black pepper, then stir until all ingredients are evenly incorporated.
- Prepare Crust Mixture: In a separate bowl, mix the remaining Parmesan cheese, panko bread crumbs, and melted butter. This mixture will form the crispy outer crust of the crab cake bites.
- Assemble Crab Cake Bites: Divide the crust mixture between each muffin cup and press it firmly around the edges to create a crust shell. Then spoon the crab mixture into the centers of each crust-lined muffin cup.
- Bake: Place the mini muffin pan in the preheated oven and bake until the edges of the crab cakes turn golden brown, approximately 20 to 25 minutes.
- Prepare Dipping Sauce: While the crab cake bites bake, combine ½ cup sour cream, remaining chopped chives, 1 teaspoon lemon juice, and the remaining Old Bay seasoning in a small bowl. Stir well to make a flavorful dipping sauce.
- Serve: Remove crab cake bites from the oven and allow them to cool slightly. Serve warm or at room temperature with the prepared dipping sauce on the side.
Notes
- Use fresh lump crab meat for best flavor and texture.
- Ensure cream cheese is softened to room temperature to mix smoothly.
- Adjust Old Bay seasoning to taste if you prefer more or less spice.
- These bites can be made ahead and reheated gently before serving.
- Mini muffin pans create perfectly bite-sized portions ideal for parties.
Nutrition
- Serving Size: 2 crab cake bites with dipping sauce
- Calories: 210
- Sugar: 1.5 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 80 mg
