Name: Baked Crab Cake Bites
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 mini crab cakes
Ingredients: 1 lb. Culinary Reserve Super Lump crab meat excess moisture drained; 2.5 cup Pepperidge farm thin sandwich bread (crust removed) cut into ¼ inch diced squares; 1 extra large egg beaten; 0.333 cup mayonnaise; 2.333 tsp. Dijon Mustard; 1 tsp Old Bay Seasoning; 2 tbsp. Fresh Italian Parsley gently rinsed under cold running water and chopped; 0 4-6 shakes Tabasco Sauce; 1 tsp. Worcestershire sauce; 0.25 tsp. White Pepper; 0.5 tsp. Kosher Salt; 1 cup Panko Crumbs (optional); 0.5 cup mayonnaise; 1 tbsp. sriracha; 0.5 lemon juice

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Ingredients

Instructions

Ingredients

Crab

1 lb. Culinary Reserve Super Lump crab meat excess moisture drained
2 ½ cup Pepperidge farm thin sandwich bread (crust removed) cut into ¼ inch diced squares

Base Mix

1 extra large egg beaten
⅓ cup mayonnaise
2 ⅓ tsp. Dijon Mustard
1 tsp Old Bay Seasoning
2 tbsp. Fresh Italian Parsley gently rinsed under cold running water and chopped
4-6 shakes Tabasco Sauce
1 tsp. Worcestershire sauce
¼ tsp. White Pepper
½ tsp. Kosher Salt
1 cup Panko Crumbs (optional)

Sriracha Mayo Aioli

½ cup mayonnaise
1 tbsp. sriracha
½ lemon juice

Instructions

Sriracha Mayo Aioli

Mix all ingredients together well and chill until ready to use.

Making Crab Cake mix

Mix all base mix ingredients together in a large bowl.
Fold in cubed sandwich bread.
Carefully break up crabmeat into the mixture and gently combine all ingredients together, so as to not break up crab chunks.
Chill mixture for at least 1 hour.

Portioning Crab Cakes

Form about (24) 1-ounce balls of crab mix, using a heaping tablespoon as guidance for size.

Baking

Pre-heat oven to 450°F.
Spray sheet pan with non-stick cooking spray. Place mini crab cakes on sheet pan.
Optional: Brush top of ball with melted butter or spray.
Bake for 8-10 minutes.
(Optional) Serve with a dollop of Sriracha Mayo Aioli.

Baked Crab Cake Bites

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