Make Ahead Crab Cake Appetizers Recipes

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CRAB CAKE BITES

These appetizer bites are a mini way to enjoy crab cakes for your next gathering. Crab, fresh chives and spices are folded into bread crumbs, shaped and baked for the perfect bite. Serve with lemon-garlic sauce for dipping.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 36

Number Of Ingredients 15



Crab Cake Bites image

Steps:

  • Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
  • In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
  • Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
  • Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.

Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g

1/2 cup mayonnaise
1 egg
2 tablespoons chopped fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons Old Bay™ seafood seasoning
1 teaspoon fresh lemon juice
2 containers (8 oz each) refrigerated pasteurized lump crabmeat, cleaned
2/3 cup Progresso™ plain panko crispy bread crumbs
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon finely chopped garlic
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Lemon wedges

MINI CRAB CAKES

Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!

Provided by Dannon Oikos

Categories     Trusted Brands: Recipes and Tips     Dannon Oikos®

Time 40m

Yield 18

Number Of Ingredients 12



Mini Crab Cakes image

Steps:

  • Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
  • Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
  • Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
  • Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 5.4 g, Cholesterol 30.3 mg, Fat 0.8 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 133.8 mg, Sugar 0.2 g

1 (16 ounce) can fancy lump crabmeat, well drained and picked through for cartilage
1 egg, lightly beaten
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
¼ cup finely chopped red bell pepper
¼ cup thinly sliced green onion
1 teaspoon finely grated zest of one lemon
Fresh cracked pepper to taste
1 cup plain or panko breadcrumbs, divided
Cooking spray
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons lemon juice

MINI CRAB CAKES

Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 19



Mini Crab Cakes image

Steps:

  • Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.

Nutrition Facts : Calories 134 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 402mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

1/2 cup mayonnaise
1 tablespoon dill pickle relish
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
CRAB CAKES:
1 large egg
1/4 cup seasoned bread crumbs
1/4 cup mayonnaise
1 green onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon Dijon mustard
1/2 teaspoon seafood seasoning
1/4 teaspoon hot pepper sauce
3 cups lump crabmeat, drained
1/4 cup canola oil
16 dill pickle slices
Minced chives

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