Description
These Baked Crab Cake Bites with Lemon Remoulade are a delightful appetizer featuring tender lump crab meat mixed with fresh herbs, sautéed vegetables, and a hint of lemon. Baked to golden perfection and served with a tangy, creamy lemon remoulade sauce, they offer a perfect balance of lightness and rich flavor. Ideal for parties or elegant gatherings, these bite-sized treats are easy to prepare and sure to impress.
Ingredients
Scale
Crab Cake Bites
- 10 ounces lump crab meat
- 1/3 cup onion, chopped
- 1/3 cup bell pepper, chopped
- 1 tablespoon whole grain mustard
- 1 tablespoon mayonnaise
- 1 egg, beaten
- 1 1/2 cups cracker crumbs (recommended: Ritz)
- 3 tablespoons milk
- 1/4 cup fresh parsley, chopped
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon low sodium seafood seasoning (recommended: Old Bay)
- Salt and pepper, to taste
- Cooking spray (canola spray recommended)
Lemon Remoulade Sauce
- 1 cup canola mayonnaise
- 1 tablespoon whole grain mustard
- 1 teaspoon agave nectar or honey
- Juice of half a lemon
- 1 teaspoon lemon zest
- 1/4 cup pickle relish
- 1/4 cup fresh parsley, chopped
- 1 tablespoon hot sauce
- Salt and pepper, to taste
Instructions
- Prepare the lemon remoulade: In a bowl, combine the canola mayonnaise, whole grain mustard, agave nectar or honey, lemon juice, lemon zest, pickle relish, chopped parsley, hot sauce, and salt and pepper to taste. Mix thoroughly and refrigerate while you make the crab cakes to allow the flavors to meld.
- Sauté vegetables: In a small pan over medium heat, sauté the chopped onions and bell peppers just until they become tender, about 3-4 minutes. Remove from heat and set aside to cool.
- Mix crab cake batter: In a mixing bowl, combine the lump crab meat, cooled sautéed onions and peppers, whole grain mustard, mayonnaise, beaten egg, cracker crumbs, milk, fresh parsley, lemon zest, lemon juice, seafood seasoning, salt, and pepper. Mix gently to combine all ingredients without breaking up the crab meat too much. Cover and chill the mixture in the refrigerator for 1 hour to help it set.
- Form crab cake bites: Once chilled, use a tablespoon measure to scoop out the mixture and form it into small balls, approximately 1 tablespoon in size. Place them evenly spaced on a baking sheet lined with parchment paper. Lightly spray the tops with canola cooking spray to encourage browning.
- Bake crab cake bites: Preheat your oven to 375°F (190°C). Bake the crab cake bites for 15-20 minutes until they are golden brown and cooked through. For extra color and crispness, broil them for an additional 2-3 minutes at the end, watching carefully to prevent burning.
- Serve: Plate the baked crab cake bites with lemon wedges and the chilled lemon remoulade sauce for dipping. Enjoy warm as an appetizer or party snack.
Notes
- Using lump crab meat provides the best texture and flavor.
- Chilling the crab mixture helps the bites hold together when baking.
- If you prefer spicier remoulade, add more hot sauce to taste.
- Broiling is optional but adds a lovely golden crust on top.
- These bites can be made ahead and refrigerated until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: crab cake bites, baked crab cakes, lemon remoulade, seafood appetizer, party appetizers, lump crab meat, easy crab cakes
