Chef and caterer Kate Romane of Black Radish Kitchen shares her recipe for crab cake bites with our readers. Size your mounds as 2 ounce minis for an elevated appetizer that’s the perfect bite size. Or, form larger 4 ounce patties to serve as a main dish instead. Just be sure to use quality jumbo lump crab like this one from Wholey’s. It’s true that quality matters when it comes to seafood and it can even make the difference between these being the best Crab Cakes you ever have and ones of average quality.
What Should I Dip My Crab Cakes In?
While Crab Cakes don’t require any dipping, it adds a nice nuance to this classic you know and love. A simple choice is a creamy tartar sauce, which adds a tangy and slightly sweet flavor, or butter. Though, if you prefer a spicier option, you can make a sriracha mayo at home or a purchase fiery chili sauce. But, if you’re like us and fall for the elegant things in life, consider a lemon-dill aioli or a truffle aioli to accompany your crab cake bites.
Crab Cakes
- Yield: 40-44 (2 oz party-sized patties) 1x
Description
These bite-sized Crab Cakes are perfect for large parties.
Ingredients
- 1 ½ cans jumbo lump crab (the good stuff)
- 1 ⅛ cup mayo
- 2 tbsp dijon
- ¼ cup lemon zest
- ½ cup parsley
- ½ cup chives
- 1 tbsp tarragon
- 3 tbsp dill
- 1 ⅛ cup breadcrumbs (untoasted)
- 1 ½ tsp Old Bay
- ¾ tsp paprika
- 1 tbsp salt and pepper
- 1 cup olive oil breadcrumbs + salt & pepper to taste
Instructions
- Preheat oven to 375 degrees
- Combine all the ingredients except the olive oil breadcrumbs. Taste and adjust seasonings.
- Shape into 2 oz party-sized mini patties (or 4 oz patties for a main dish serving 8-10 people 2 patties each)
- Roll in the olive oil breadcrumbs.
- Oil a baking sheet and bake at 375 degrees until heated and golden brown, approximately 25-30 minutes.
Recipe and Styling by Kate Romane
Photography by Dave Bryce
Subscribe to TABLE Magazine‘s print edition.
