Description
These Crispy Crab Bites are a delightful appetizer featuring lump crab meat combined with creamy cheeses, fresh herbs, and spinach, coated in crunchy panko breadcrumbs and broiled to golden perfection. Served with a spicy aioli dipping sauce, they are perfect for entertaining or a special snack.
Ingredients
Scale
Crab Bites
- 4 oz. cream cheese, softened at room temperature
- 1 cup shredded mozzarella cheese
- 3 Tbsp. Dijon mustard
- 1 ¼ cups panko breadcrumbs, divided
- 1/2 cup frozen spinach, thawed, drained and excess water squeezed
- 2 thinly sliced green onions
- 3 Tbsp. fresh dill, chopped
- 1 Tbsp. fresh lemon juice
- 1 1/2 cups fresh lump crab meat (not canned)
- 3 Tbsp. butter, thinly sliced
- Kosher salt and fresh ground black pepper, to taste
- Lemon wedges, for serving
Spicy Aioli
- ½ cup mayonnaise
- 1 ½ tsp. Sriracha sauce
- 3/4 tsp. fresh lemon juice
Instructions
- Preheat and prepare: Preheat the broiler on high and position the oven rack in the middle. Generously spray a rimmed baking sheet with nonstick spray or line it with parchment paper (note that parchment can slightly burn).
- Mix crab bite ingredients: In a bowl, mix cream cheese, mozzarella, Dijon mustard, 1/2 cup panko breadcrumbs, thawed spinach, green onions, dill, and lemon juice. Gently fold in lump crab meat. Season with salt and pepper to taste.
- Prepare coating: Place the remaining 3/4 cup panko breadcrumbs in a shallow bowl or rimmed plate for coating the crab balls.
- Form crab balls: Using about 2 heaping tablespoons of crab mixture, form balls roughly the size of a golf ball. Roll each ball lightly in the panko breadcrumbs to coat evenly. Place on the prepared baking sheet and top each ball with a thin slice of butter. You should have about 14 balls.
- Broil crab bites: Place the baking sheet under the broiler and cook for about 3 minutes or until the bottoms are lightly golden, watching carefully to prevent burning. Flip the crab balls gently and broil for another 2-3 minutes until golden on the other side. Serve immediately with the spicy aioli and lemon wedges.
- Prepare spicy aioli: In a small bowl, whisk together mayonnaise, Sriracha sauce, and fresh lemon juice until smooth. Cover and refrigerate until ready to serve.
Notes
- Watch the broiler closely as crab bites can burn quickly.
- You can substitute fresh herbs like dill with parsley or chives if preferred.
- Make sure to squeeze excess water out of the spinach to keep the crab mixture from becoming too wet.
- Fresh lump crab meat works best for texture and flavor; avoid canned crab meat if possible.
- The spicy aioli can be adjusted by adding more or less Sriracha depending on your heat preference.
