Easy Addicting Crab Cake Bites (Crab Cake Cups)
These mini crab cake bites pack a punch of flavor with creamy crab filling, zesty lemon, and a buttery panko crust—perfect for gatherings or as a savory snack.
Equipment
- 1 Mini muffin pan
Ingredients
Main ingredients
- Cooking spray for pan
- 1 cup Panko bread crumbs
- 0.5 cup Parmesan cheese shredded or grated
- 6 tablespoon Butter melted
- 8 ounces Lump crab meat
- 6 ounces Cream cheese softened to room temp
- 1 Large egg lightly beaten
- 0.25 cup Mayonnaise
- 0.5 cup Sour cream
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Old bay seasoning
- 1 teaspoon Lemon zest
- 2 teaspoons Lemon juice
- 1 tablespoon Chopped chives plus more for topping
- Salt
- White pepper or black pepper
Instructions
Instructions
- Preheat oven to 400ºF and grease a mini muffin pan with cooking spray.
- In a bowl, combine panko bread crumbs, parmesan cheese, and melted butter. Mix until evenly coated.
- Press about a tablespoon of crumb mixture into each muffin cup, pressing it down and up the sides.
- Bake the crusts in oven for 8-10 minutes until golden. Set aside.
- In another bowl, mix crab meat, softened cream cheese, egg, mayonnaise, sour cream, garlic powder, smoked paprika, old bay seasoning, lemon zest and juice, chopped chives, salt and pepper.
- Spoon about 1 tablespoon of crab mixture into each crust cup, filling to the top.
- Bake again for 14-18 minutes until filling sets and tops turn golden.
- Let the bites cool in the pan for a few minutes before removing. Serve warm or at room temperature topped with extra chives.
Notes
OPTIONAL SAUCE: Mix ½ cup mayo + 1 tablespoon chopped chives + 2 teaspoon lemon juice + 1-2 teaspoon cajun seasoning + 1-2 teaspoon horseradish. Serve with warm bites or cold. Store in airtight container for 3 days or freeze up to 1 month.