Crab Cake Bites

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A perfect summer treat, these Crab Cake Bites are crispy on the outside, moist on the inside, and bursting with flavor. Get ready to impress your guests at your next BBQ or tapas party!

 

I have not had such a great relationship with seafood.  Growing up, I think I was related to Bubba Gump.  I would eat shrimp three ways from Sunday, but not much else.  Especially if they were battered shrimp.  Fish?  ICK!  Crab?  Not so much.  Clams or oysters?  No way!!

 

Then Howard Johnson’s came along, and they had all you can eat clam strips and scallops.  Clam strips are so delicious with their sweet, tender, and slightly chewy flavor.  And then there’s sea scallops with their completely unique and amazing flavor.  I was hooked on those two for quite some time. 

 

I don’t remember the exact point in which I decided I liked crab, oysters, or fish for that matter.  Thankfully, my parents kept getting me to try these delicious gems every now and then.  My tastes finally changed, and I love them all.  Well, maybe not LOVE oysters…or salmon.  But I do love crab cakes and these bites are perfect to celebrate Tapas Day!

 

 

Who Invented Appetizers?

 

The concept of appetizers, can be traced back to ancient Greece and Rome, where they were known as “gustatio” or “promulsis.” These early appetizers consisted of light fare such as olives, roasted nuts, and fish to stimulate the appetite. The French later refined this idea with “hors d’oeuvres,” which translates to “outside of the work.”  Today, appetizers are a global phenomenon, with each culture bringing its unique twist to the table.

 

What Is Tapas?

 

Tapas are small portions of food served as snacks or light meals. The term “tapas” originates from the Spanish word “tapar,” which means “to cover.” Legend has it that tapas were initially slices of bread or cured ham placed over glasses of wine to keep flies out. Over time, tapas evolved into an art form, showcasing a wide variety of dishes ranging from marinated olives to elaborate seafood creations. The idea of tapas is not just about the food.  It also embodies the spirit of sharing these dishes and socializing with friends and family making them a favorite for gatherings.

 

 

Who Invented Crab Cakes?

 

Crab cakes have their roots in early American cuisine.  They’re particularly rooted in the Chesapeake Bay region. The dish is believed to have been popularized in Maryland, where crabs are abundant and an integral part of local cuisine. It’s hard to pinpoint the history of crab cakes as we know them today.  However, they gained widespread fame in the early 20th century. They were featured in cookbooks and menus as a delicacy made from local blue crab meat.  This sweet meat combines with breadcrumbs and seasonings and fried until golden. Each bite encapsulates the rich heritage of the East Coast and the blue crab.

 

Selecting the Best Crab and Ensuring It’s Clean

 

The key to delicious crab cakes lies in the quality of the crab meat. Opt for fresh, high-quality crab.  Look for lump or jumbo lump meat.  It provides the best texture and flavor. If you’re purchasing live crabs, ensure they are lively and smell fresh without any odor.

 

For pre-packaged crab meat, check the expiration date and look for a clean, white appearance. Before using the crab, take a moment to inspect it for any leftover shell fragments or cartilage. I’ve read that a black light will show the cartilage easier.  Try not to disturb the lumps too much though.  The key to delicious crab cake bites are pockets of sweet crab meat in each bite.

 

 

Ingredients You’ll Need for Crab Cake Bites

 

Refrigerator ingredients – cream cheese, mayonnaise, Dijon mustard, crab meat

Pantry ingredients – roasted red peppers, Old Bay seasoning, garlic salt, black pepper, paprika, cayenne pepper, cracker crumbs

 

Instructions to make these tiny crab cakes

 

Preheat the oven to 400 F.  Combine everything but the crab and cracker crumbs in a mixing bowl and stir until combined.  Carefully fold the crab into the mixture.  Using a small scoop or two spoons, drop the crab mixture into the cracker crumbs and roll them around to fully coat them.  Flatten them out into small crab cakes. 

 

Place them on a baking sheet lined with a silpat or lined in foil and sprayed with cooking spray.  Bake the bites at 400 F for 15 to 20 minutes or until they’re golden brown.  Serve them with homemade tarter sauce or serve them on top of crackers for an easy to eat bite.

 

 

Tips for Making the Best Crab Cake Bites

 

Don’t skimp on the crab meat. High-quality crab is the star of this dish, so let it shine.  Don’t overmix the crab so it breaks up.  You want to have nice big bites of crab in your crab cake bites.  You can make these ahead of time and refrigerate them before baking.  It also helps the crab cake mixture maintain its shape during cooking.

 

If the mixture feels too loose, add a little breadcrumbs to bind it together.  Adjust seasoning to your taste, but be mindful not to overpower the natural sweetness of the crab.  Try different cracker crumbs for different tastes.  Buttery Ritz crackers are my go to, but I also like saltines and even Triscuits for a different flavor and texture.

 

These crab cake bites have a super crispy crust that’s made with flavorful garlic butter crackers.  There’s sweet crab with some kicked up flavors inside.  Of course there’s Old Bay in there and a little kick from cayenne but use spices and seasonings your family enjoys.  These are the perfect little bite of crab tastiness.

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