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These Crispy Crab Cake Bites are the absolute perfect hors d’oeuvres to serve when entertaining!
Trust me, these Crispy Crab Cake Bites are impressive enough to trick your friends into thinking you’re a catering service. The perfectly seasoned crab cakes paired with the flavorful tarragon aioli will knock your guests socks off!
If you’re looking for the perfect appetizer to serve at your next party, you absolutely have to try them! They’re both elegant and delicious; a perfect combination for entertaining. The tarragon aioli really takes them to the next level, so be sure not to skimp on that!
ingredients:
- Mayo
- Dijon Mustard
- Garlic
- Fresh Tarragon
- Chives
- Lemons
- Kosher Salt
- Black Pepper
- Pasteurized Lump Crab Meat
- Green Onions
- Old Bay Seasoning
- Egg
- Tapioca Flour
- Panko Breadcrumbs
- Paprika
- Avocado Oil Spray
- Flakey salt for serving
step-by-step:
step one: prep the crab bites
In a food processor, combine the crab meat, garlic, green onion, mayo, Dijon, Old Bay seasoning, salt, pepper, egg tapioca flour and panko.
Pulse the food processor until the crab meat is broken down into smaller pieces and the ingredients are just combined. Do not over process.
step two: form the crab bites
Line a baking sheet with parchment paper. Use a small scoop to portion out about 1-inch rounds of the crab mixture and set them on the baking sheets. If your mixture is so wet that you cannot form it into little mounds, then add a bit more panko breadcrumbs to firm it up. You want a very moist mixture but it should be able to hold together loosely. When you are finished scooping all the crab, go back and roll each little mound into a somewhat smoother, round ball. Transfer to the fridge and let chill for at least 30 minutes.
step three: make the tarragon aioli
In a small bowl, whisk together all of the ingredients until well combined. Refrigerate until ready to serve, this keeps well for 1 week in the fridge.
step four: prep the oven
Preheat the oven to 425℉.
Step five: coat the crab bites
Remove the crab bites from fridge. Roll each ball in the crumb coating to coat the bites evenly. You can re-roll the balls round as you coat them. Place back on the baking sheet and continue until all are coated. Spray the tops of the crab bites generously with avocado oil spray, alternatively, you can use a pastry brush to gently brush the tops with extra virgin olive oil or melted butter.
step six: bake the crab bites
Transfer to the oven and bake until golden brown on the tops, about 15 minutes. Remove from the oven and let cool slightly before transferring them to a serving platter.
step seven: garnish and serve!
Garnish with freshly chopped chives, a sprinkle of flakey salt and serve with the tarragon aioli.
You absolutely can! If you do, pop them into the fridge before rolling in the panko. They’ll be good in the fridge for up to 12 hours!
If I have time, I like to use homemade mayo but if not, I recommend using Duke’s!
I hope these Crispy Crab Cake Bites are on your menu for your next party! Let me know what you think!
Looking for more appetizer ideas? Try these!
Skillet Spinach, Artichoke, and Kale Dip
Sausage Rolls with Hot Honey and Thyme
Crispy Crab Cake Bites
Ingredients
For the Tarragon Aioli:
- ½ cup homemade or good light in flavor mayo (I like Dukes)
- 2 teaspoons Dijon mustard
- 2 garlic cloves minced
- 1 tablespoon minced tarragon leaves
- 1 tablespoon very thinly sliced chives
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper to taste
For the Crab Bites:
- 16 ounces pasteurized lump crab meat
- 2 garlic cloves roughly chopped
- 1 cup sliced green onions or 3 green onions
- 2 tablespoons homemade or good light in flavor mayo (I like Dukes)
- 1 teaspoon dijon mustard
- 2 teaspoons old bay seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 large egg beaten
- 2 tablespoons tapioca flour
- 1/3 cup panko breadcrumbs
For the Crumb Coating:
- 2/3 cup panko breadcrumbs
- 2 tablespoons tapioca flour
- 1 teaspoon paprika
- Avocado oil spray extra virgin olive oil, or melted butter, for topping
- Finely chopped chives for garnish
- Flakey salt for serving
Instructions
Make the Crab Bites:
- In a food processor, combine the crab meat, garlic, green onion, mayo, Dijon, old bay seasoning salt, pepper, egg tapioca flour and panko. Pulse the food processor until the crab meat is broken down into smaller pieces and the ingredients are just combined. Do not over process.
- Line a baking sheet with parchment paper.
- Use a small scoop to portion out about 1-inch rounds of the crab mixture and set them on the baking sheets. If your mixture is so wet that you cannot form it into little mounds, then add a bit more panko breadcrumbs to firm it up. You want a very moist mixture but it should be able to hold together loosely. When you are finished scooping all the crab, go back and roll each little mound into a somewhat smoother, round ball. Transfer to the fridge and let chill for at least 30 minutes.
Meanwhile, make the Tarragon Aioli:
- In a small bowl, whisk together all of the ingredients until well combined. Refrigerate until ready to serve, this keeps well for 1 week in the fridge.
Finish the Crab Bites:
- Preheat the oven to 425℉.
- In a shallow bowl, make the crumb coating by combining the panko, tapioca flour and paprika. Stir until well combined.
- Remove the crab bites from fridge. Roll each ball in the crumb coating to coat the bites evenly. You can re-roll the balls round as you coat them. Place back on the baking sheet and continue until all are coated. Spray the tops of the crab bites generously with avocado oil spray, alternatively, you can use a pastry brush to gently brush the tops with extra virgin olive oil or melted butter.
- Transfer to the oven and bake until golden brown on the tops, about 15 minutes. Remove from the oven and let cool slightly before transferring them to a serving platter.
- Garnish with freshly chopped chives, a sprinkle of flakey salt and serve with the tarragon aioli.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
These look & sound amazing! Where do you usually buy the crab meat? Anywhere in particular you like best? Or just the seafood counter of the grocery store? Thank you!
These turned out great! Recipe was easy to follow. I prepped the night before and then breaded right before putting in the air fryer.
So tasty! I made with crab claw meat and subbed homemade sourdough crumbs for panko. Everyone commented on how good they were (including my toddlers). I also appreciate how easy they came together. I was able to prep the aioli the prev day.
Simple and delicious! Didn’t make the aioli, but these came together quickly and were a hit!
Can you make these in the air fryer?
Thoughts on replacing crab with salmon?
i think salmon would be great, you might just have to adjust the ratios a bit to make sure they roll nicely into balls.
Looks yummy! Can I use all purpose flour in place of tapioca flour?
I can’t wait to try them! I noticed you used tapioca flour…could you substitute all purpose flour?
yes that should work just fine here!
Can these made ahead of time?
yes- i have these all prepped out and in my freezer, actually! I spread them on a sheet pan and let them freeze completely before putting them into a storage container.
– if not freezing and only prepping a day before. you could also roll the balls and not dredge them yet. Then, right before baking do the egg wash and roll into the panko mixture and bake!