Ingredients
🟡 For the Crab Cake Bites:
8 oz lump crab meat (drained and picked over)
1/3 cup breadcrumbs (panko or regular)
1 egg
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 tbsp fresh parsley, chopped
1/2 tsp Old Bay seasoning (or paprika)
Salt & pepper to taste
Oil for pan-frying
🟡 For the Lemon-Dill Sauce:
1/3 cup sour cream or Greek yogurt
1 tbsp mayonnaise
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp fresh dill, chopped (or 1 tsp dried)
Salt & pepper to taste
Instructions
1. In a mixing bowl, gently combine crab meat, breadcrumbs, egg, mayo, mustard, lemon juice, Worcestershire, parsley, and seasoning.
2. Use a spoon or small scoop to form bite-sized balls (about 1 tablespoon each). Place on a plate and chill for 15–20 minutes to set.
3. Meanwhile, whisk together all lemon-dill sauce ingredients in a small bowl. Chill until ready to serve.
4. Heat oil in a skillet over medium heat. Fry crab cake bites in batches for 2–3 minutes per side until golden and crisp.
5. Transfer to paper towel–lined plate. Serve warm with lemon-dill sauce on the side or drizzled on top.
Notes
Make ahead: shape and refrigerate up to 1 day in advance.
Bake instead of fry at 400°F for 12–15 minutes for a lighter option.
Perfect for serving with toothpicks or in lettuce cups for party platters.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 bites
- Calories: 110
- Sugar: 1g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg
Keywords: crab cake bites, lemon dill sauce, seafood appetizer recipe