Baked Crab Cake Bites
These 1 oz. mini crab cakes are absolutely perfect for a delectable party hors d'oeuvres. Serve with a small dollop of Sriracha Mayo aioli and plenty of toothpicks!
Ingredients
- 1 lb. Culinary Reserve Super Lump crab meat excess moisture drained
- 2½ 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 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.