Imagine sinking your teeth into a crispy, golden-brown bite-sized morsel that explodes with fresh, succulent crab meat and a perfect blend of zesty seasonings. These Jumbo Lump Crab Cake Bites are not just an appetizer – they're a culinary experience that will transport your taste buds straight to the coastal shores of flavor paradise. Whether you're hosting a sophisticated dinner party or looking to impress your family with restaurant-quality cuisine, these irresistible little bites are guaranteed to become your new go-to recipe that will have everyone begging for more!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound jumbo lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg, beaten
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Oil for frying
Instructions
- Carefully inspect the jumbo lump crab meat for any shell fragments, gently picking through the meat while keeping the large lumps intact.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, beaten egg, Worcestershire sauce, fresh lemon juice, salt, and pepper. Whisk these ingredients until smooth and well incorporated.
- Gently fold the breadcrumbs into the wet mixture, ensuring even distribution without breaking up the crab meat.
- Add the jumbo lump crab meat to the mixture, using a delicate folding technique to combine ingredients without crushing the delicate crab meat.
- Cover the mixture and refrigerate for 15-20 minutes to allow flavors to meld and mixture to firm up slightly.
- Using clean hands or a small scoop, form the mixture into bite-sized rounds approximately 1-
- 5 inches in diameter.
- Heat oil in a large skillet over medium-high heat until it reaches 375°F, ensuring the temperature is consistent for even cooking.
- Carefully place crab cake bites into the hot oil, cooking in batches to avoid overcrowding the pan.
- Fry each bite for 2-3 minutes per side, or until golden brown and crispy, turning once to ensure even browning.
- Remove crab cake bites with a slotted spoon and drain on paper towels to remove excess oil.
- Serve immediately with a garnish of fresh lemon wedges and optional dipping sauce like remoulade or tartar sauce.
Tips
- Quality Matters: Always use fresh, high-quality jumbo lump crab meat for the most authentic and delicious result.
- Handle with Care: When mixing ingredients, be extremely gentle to preserve the large, beautiful crab meat lumps. Use a folding technique instead of stirring.
- Chill Out: Refrigerating the mixture before forming bites helps them hold together better during cooking.
- Temperature is Key: Ensure your oil is precisely at 375°F for the perfect golden-brown exterior and fully cooked interior.
- Don't Overcrowd: Fry in small batches to maintain oil temperature and ensure even cooking.
- Drain Properly: Use paper towels to remove excess oil and keep your crab cake bites crispy, not greasy.
- Serve Immediately: These bites are best enjoyed hot and fresh, right out of the pan for maximum crunch and flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 16g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 85mg
