Description
These irresistibly crispy crab cake bites offer a golden, zesty delight perfect for appetizers or a light meal. Made with lump crab meat mixed with flavorful ingredients, then fried to a crisp, they are complemented perfectly by a tangy lemon-dill sauce. Crispy on the outside, tender inside, and bursting with fresh flavors, these bite-sized treats are sure to impress.
Ingredients
Scale
For the Crab Cakes:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- Salt and pepper to taste
For the Zesty Lemon-Dill Sauce:
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large bowl, gently mix the lump crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, red bell pepper, salt, and pepper to create the crab cake mixture.
- Form Patties: Shape the mixture into small patties about 2 inches in diameter and arrange them on a parchment-lined baking sheet.
- Chill Patties: Refrigerate the patties for at least 30 minutes to help them firm up and hold their shape during cooking.
- Heat Oil: In a large skillet, warm 1/4 cup vegetable oil over medium heat until it shimmers, indicating it’s ready for frying.
- Fry Crab Cakes: Carefully place the crab cakes into the skillet, working in batches if needed, and fry each side for 3-4 minutes until golden brown and crispy.
- Drain Excess Oil: Use a slotted spatula to remove the crab cakes and set them on a paper towel-lined plate to absorb excess oil.
- Prepare Sauce: In a small bowl, whisk together sour cream, fresh lemon juice, lemon zest, chopped dill, salt, and pepper until smooth and well combined.
- Serve: Serve the warm crab cake bites alongside the zesty lemon-dill sauce for dipping, enjoying the crisp texture and bright flavors.
Notes
- Ensure crab meat is picked over carefully to avoid shell pieces.
- Chilling the patties is essential to prevent them from falling apart during frying.
- Use fresh herbs and lemon zest for the best sauce flavor.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Adjust Old Bay seasoning amount to taste for spiciness.
