Serve with lemon garlic sauce for dipping.
Fried crab cake bites.
Roll the crab balls in panko crumbs before frying for an extra crispy coating.
Shape into 24 balls.
Add finely chopped red or green bell pepper to the crab mixture.
In a medium bowl stir together crabmeat panko and parsley.
In a small bowl whisk together mayo egg dijon mustard worcestershire and hot sauce and season with salt and pepper.
Cook uncovered stirring occasionally until the macaroni is cooked through but still firm to the bite about 7 minutes.
Fry in batches in hot oil until golden brown turning once.
In a medium bowl add the crabmeat 1 cup of the bread crumbs mayonnaise mustard hot sauce 1 egg parsley lemon juice and salt and pepper to taste and gently combine.
Bake crab cake balls for 25 to 30 minutes until golden brown.
5 from 4 votes.
Form the crab mixture with your hands into 24 1 inch balls and place on a cookie sheet.
Stir in the macaroni and return to a boil.
Season with salt and pepper.
Place cakes slightly apart in an oiled 12 by 17 inch baking pan.
Put remaining 1 cup panko in a shallow bowl.
Combine the egg with the mayonnaise mustard parsley and worcestershire sauce.
Pull apart the crab meat and remove any shell fragments.
Add about 1 4 to 1 2 teaspoon of cajun seasoning to the crab mixture.
Rinse the scallions chop finely and add.
Mix in crab meat then fold in breadcrumbs garlic salt and pepper.
Add crabmeat and gently toss until well blended.
Serve with tartar sauce.
Clicktotweet tweet crab cake bites are baked to a golden brown slightly crunchy perfection instead of fried quote crab cake bites are baked to a golden brown slightly crunchy perfection instead of fried print recipe pin recipe.
Fill a pot with lightly salted water and bring to a rolling boil over high heat.
Add the crab meat and blend to create a well moldable mixture.
These appetizer bites are a mini way to enjoy crab cakes for your next gathering.
Turn each cake in panko to coat on all sides pressing gently to make crumbs adhere.
Crab fresh chives and spices are folded into bread crumbs shaped and baked for the perfect bite.
Drain on paper towels.
Shape crab mixture into 24 cakes each about 2 inches wide and 1 2 inch thick.
