Crispy Crab Cake Bites with Lemon Butter Sauce

Instructions

Step 1: In a large bowl, gently combine crab meat, panko, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, cayenne pepper, lemon zest, lemon juice, green onions, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat.

Step 2: Form the mixture into 8 equal-sized mounds on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to help them hold their shape.

Step 3: Heat 1.5 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat.

Step 4: Working in batches, carefully place crab cakes in the hot skillet. Cook for 3-4 minutes per side until golden brown and crispy. Add remaining butter and oil as needed for the second batch.

Step 5: Transfer cooked crab cakes to a paper towel-lined plate to drain slightly.

Step 6: For the lemon butter sauce, melt 4 tablespoons butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in lemon juice.

Step 7: Arrange crab cakes on a serving platter, drizzle with lemon butter sauce, and garnish with fresh parsley and additional green onions. Serve immediately.

Storage and Reheating Tips

Store cooked crab cakes in an airtight container in the refrigerator for up to 3 days. You can also freeze uncooked crab cakes for up to 2 months before cooking.

To reheat, place crab cakes on a baking sheet and warm in a 350°F oven for about 8-10 minutes until heated through. Avoid the microwave, which can make them soggy.

For best results, prepare the lemon butter sauce fresh just before serving. The crab cakes are best enjoyed warm and crispy on the outside.