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Parmesan Crusted Crab Cake Bites

Parmesan Crusted Crab Cake Bites With Chive Aioli

Course Appetizer, seafood
Cuisine American
Keyword crab-cake-bites, easy-crab-cakes, jumbo-lump-crab-cakes
Prep Time 15 minutes
Cook Time 25 minutes
Stand time 5 minutes
Total Time 45 minutes
Servings 24 crab cake bites
Author Melissa Sperka


  • 6 oz fresh lump crabmeat drained
  • 2 3 oz packages cream cheese softened
  • cup grated Parmesan cheese divided
  • 3 Tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ¾ tsp Old Bay seasoning
  • ½ tsp lemon zest
  • 1 large egg yolk
  • 1 ½ Tbsp chopped fresh parsley
  • 1 ¼ cup panko breadcrumbs
  • ¼ cup butter melted
  • Chive aioli: [Mix together and chill until serving]
  • ½ cup mayonnaise
  • 1 Tbsp chopped fresh chives
  • 1 tsp Dijon
  • 1 clove garlic pressed


  • Preheat the oven to 350°F. Spritz 24 mini muffin cups with cooking spray.
  • Pick through the crabmeat removing any bits of shell.
  • In a mixing bowl, stir the cream cheese until blended. Add ½ cup grated Parmesan cheese, mayonnaise, Dijon, Worcestershire sauce, Old Bay, lemon zest and egg yolk.
  • Fold in the crabmeat and chopped parsley.
  • In a separate bowl, toss together the remaining Parmesan cheese, melted butter and panko breadcrumbs until fully moistened.
  • Spoon 1 Tbsp of the buttered panko breadcrumbs into each muffin cup, pressing firmly onto the bottom and partially up the sides.
  • Spoon 1 Tbsp of the crabmeat mixture into each cup.
  • Bake for 25 minutes or until golden. Cool in the pan for 5 minutes then run a knife around the edge to loosen and carefully remove to a platter.
  • Serve warm or at room temperature with a dollop of chive aioli.