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Easy Bite Size Crab Cake Appetizer Recipe
One of my favorite appetizers to get when dining out is the crab cake. I am the only one in the house that likes crab, so I don’t get to make them often. I decided to test this easy bite size crab cake appetizer recipe and see if could sneak crab into something they would eat! It worked. Everyone loved these. I think the amount of crab was just right and my little “about to be not so secret” ingredient really put it over the top.
Here is how to make these yummy, crunchy little bites-
What you need:
- 1 box stuffing, prepared
- 1 can lump crab meat, drained
- 1 can baby shrimp, drained
- 1 large egg, beaten
- 2/3 cup milk
- 1 teaspoon vinegar
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 stalk celery, small diced
- 1/2 small red bell pepper, small diced
- 1 shallot, small diced
- 1 cup bread crumbs
- Frying oil
What to do :
This recipe sort of combines a fritter and a crab cake into one.
In a large bowl, combine the egg, milk, flour, baking soda and all dry seasonings. Mix well. Add the vinegar. Mix. This is the batter for your crab cake bites.
Pour the batter into the prepared stuffing (use half , a full box will be too much), add the diced vegetables, crab and shrimp. Stir until all ingredients are fully combined.
Roll into 2 inch balls , coat in bread crumbs.
TIP* roll all of your crab cake bites before frying, you want to be able to concentrate on the oil for safety and to make sure the crab cake bites do not burn.
Fry in a deep skillet or heavy bottomed pot. We used canola oil. Until golden brown. They will start to float. Oil should be about 325 degrees.
We made a quick spicy mayo by mixing 1/4 cup mayo, 1 squirt (my technical measurement) of Sriracha sauce, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, salt & pepper to taste.