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