Crispy Crab Cake Bites (Printable Version)
Golden crab bites fried crispy, complemented by a tangy lemon dill sauce for a flavorful treat.
# Ingredients Required:
→ Crab Cake Bites
01 -
227 grams lump crab meat
02 -
60 grams panko breadcrumbs
03 -
1 large egg
04 -
30 milliliters mayonnaise
05 -
15 milliliters Dijon mustard
06 -
15 milliliters fresh parsley, chopped
07 -
2.5 milliliters Old Bay seasoning
08 -
1.25 milliliters garlic powder
09 -
1.25 milliliters onion powder
10 -
1.25 milliliters salt
11 -
0.625 milliliters ground black pepper
12 -
Oil for frying (avocado or vegetable oil)
→ Lemon Dill Sauce
13 -
120 milliliters mayonnaise
14 -
15 milliliters lemon juice
15 -
5 milliliters lemon zest
16 -
15 milliliters fresh dill, chopped
17 -
2.5 milliliters garlic powder
18 -
Salt and pepper to taste
# Guide to Cooking:
01 -
In a medium bowl, gently fold lobster meat, panko, egg, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, garlic powder, onion powder, salt, and black pepper using a spatula or hands, ensuring crab lumps stay intact. Refrigerate mixture for 15 to 20 minutes to firm.
02 -
Form mixture into 2.5 cm diameter balls using hands or a small cookie scoop, yielding approximately 12 to 15 pieces. Arrange on a parchment-lined tray.
03 -
Pour oil into a skillet to a depth of approximately 0.6 cm and heat over medium heat until it sizzles gently when tested but does not smoke.
04 -
Fry crab bites in batches for 2 to 3 minutes per side until evenly golden brown and crisp. Avoid overcrowding the pan. Remove with a slotted spoon and drain on paper towels.
05 -
Whisk together mayonnaise, lemon juice, lemon zest, chopped dill, garlic powder, salt, and pepper in a small bowl. Adjust seasonings to taste. Refrigerate for up to 3 days to enhance flavors.
06 -
Arrange crab cake bites on a serving platter with the lemon dill sauce. Garnish optionally with extra dill or lemon wedges.
# Extra Suggestions:
01 -
Chilling the crab mixture before shaping helps maintain structure and improves handling.
02 -
Avocado oil is preferred for frying due to its high smoke point and neutral flavor.