Crab Cake Bites
Serves: 6-8
  • 170g lump crab meat
  • 170g cream cheese softened to room temperature
  • 1 Egg, lightly beaten
  • ¾ cup Sour Cream, Divided
  • ⅔ cup finely grated Parmesan, divided
  • 1½ tsp Old Bay seasoning, divided
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • Pinch cayenne pepper
  • 2 tbsp finely chopped chives, divided
  • kosher salt
  • Freshly ground black pepper
  • 1 cup panko bread crumbs
  • 6 tbsp butter, melted
  1. Preheat oven to 175 degrees C. Grease a 24-cup mini muffin pan with nonstick cooking spray.
  2. Combine crab meat, cream cheese, egg, ⅓ cup Parmesan, 1 teaspoon Old Bay, sour cream, lemon zest, 1 teaspoon lemon, cayenne and about 1 tablespoon chives in a large bowl. Season with salt and pepper and stir until evenly combined.
  3. In a separate bowl, combine remaining cheese, bread crumbs and melted butter. Divide mixture between muffin pan cups and press around the edges of the cup to make a crust. Spoon the crab mixture into each cup and bake for 20-25 minutes until the edges begin to turn golden brown.
  4. Meanwhile, make the dipping sauce. Combine sour cream, remaining chives, 1 teaspoon lemon juice and remaining Old Bay. Stir to combine.
  5. Serve crab cake bites warm or at room temperature.
Recipe by George Hughes Fishmongers at