Fried Crab Cake Bites

In a medium bowl add the crabmeat 1 cup of the bread crumbs mayonnaise mustard hot sauce 1 egg parsley lemon juice and salt and pepper to taste and gently combine.

Fried crab cake bites.

Add the crab meat and blend to create a well moldable mixture. Drain on paper towels. Put remaining 1 cup panko in a shallow bowl. Place cakes slightly apart in an oiled 12 by 17 inch baking pan.

Pull apart the crab meat and remove any shell fragments. These appetizer bites are a mini way to enjoy crab cakes for your next gathering. In a small bowl whisk together mayo egg dijon mustard worcestershire and hot sauce and season with salt and pepper. Fill a pot with lightly salted water and bring to a rolling boil over high heat.

Fry in batches in hot oil until golden brown turning once. Serve with tartar sauce. Add crabmeat and gently toss until well blended. Form the crab mixture with your hands into 24 1 inch balls and place on a cookie sheet.

Cook uncovered stirring occasionally until the macaroni is cooked through but still firm to the bite about 7 minutes. Combine the egg with the mayonnaise mustard parsley and worcestershire sauce. Mix in crab meat then fold in breadcrumbs garlic salt and pepper. Shape into 24 balls.

Cover with plastic wrap and refrigerate balls for 30 minutes or overnight if you are making these ahead of time. Bake crab cake balls for 25 to 30 minutes until golden brown. Add about 1 4 to 1 2 teaspoon of cajun seasoning to the crab mixture. Serve with lemon garlic sauce for dipping.

Stir in the macaroni and return to a boil. Roll the crab balls in panko crumbs before frying for an extra crispy coating. 5 from 4 votes. Clicktotweet tweet crab cake bites are baked to a golden brown slightly crunchy perfection instead of fried quote crab cake bites are baked to a golden brown slightly crunchy perfection instead of fried print recipe pin recipe.

Add finely chopped red or green bell pepper to the crab mixture. In a large bowl combine crab cake mix and mayo. Shape crab mixture into 24 cakes each about 2 inches wide and 1 2 inch thick. In a medium bowl stir together crabmeat panko and parsley.

Turn each cake in panko to coat on all sides pressing gently to make crumbs adhere. Rinse the scallions chop finely and add.