Make these delicious bite-sized crab cake appetizers for your next holiday party, family dinner, or a simple snack. These little fritters deliver all the classic crab cake flavors in a crunchy, easy-to-share package.

Bite Sized Crab Cake Appetizer Recipe

Crab cakes are one of my favorite appetizers to order out, but since I’m often the only crab lover at home, I don’t make them very often. I tested this easy bite-sized crab cake appetizer recipe to see if I could sneak crab into something everyone would enjoy — and it worked. The amount of crab is balanced, and a small, unexpected ingredient nudges the flavor over the top without overwhelming the dish.

Here’s how to make these crunchy, savory bites

Ingredients

• 1 box stuffing mix, prepared (use half the box)
• 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, finely diced
• 1/2 small red bell pepper, finely diced
• 1 shallot, finely diced
• 1 cup bread crumbs
• Frying oil (canola or other neutral oil)

Instructions

This recipe blends the texture of a fritter with the flavor of a traditional crab cake.

1. In a large bowl, whisk together the beaten egg, milk, flour, baking soda, garlic powder, paprika, cayenne, and a pinch of salt. Stir in the vinegar. This forms the batter for the crab cake bites.

2. Pour the batter over the prepared stuffing (use only half the box—using a full box will be too much). Add the diced celery, red pepper, shallot, drained crab meat, and drained shrimp. Stir gently until everything is evenly combined.

3. Form the mixture into roughly 2-inch balls and coat each ball in bread crumbs.

Tip: Roll all of the crab cake bites before frying. That way you can focus on the oil for safety and make sure the bites brown evenly without burning.

4. Heat oil in a deep skillet or heavy-bottomed pot to around 325°F (about medium-low). Fry the crab cake bites in batches until golden brown and they begin to float, then transfer to a paper towel-lined plate to drain.

Easy Spicy Mayo Dipping Sauce

Whisk together 1/4 cup mayonnaise, a squirt of Sriracha (adjust to taste), 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and salt and pepper to taste. This quick sauce adds a creamy, spicy contrast to the crispy crab bites.

Recipe Yield & Timing

• Yield: 12–15 fritters (approximately)
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Notes

These fritters are best served hot and fresh. If you need to hold them briefly, keep them warm in a 200°F oven on a wire rack so they stay crisp. For a milder version, reduce or omit the cayenne. For a brighter flavor, add a teaspoon of fresh lemon zest to the batter.

Nutrition (approximate)

Calories per serving: about 150 (varies by ingredients and portion size).

Bite Sized Crab Cake Appetizer Recipe

Yield:
12-15 Fritters

Prep Time:
10 minutes

Cook Time:
10 minutes

Additional Time:
5 minutes

Total Time:
25 minutes

This easy bite-sized crab cake appetizer will be a hit at parties and casual gatherings—crispy on the outside, tender and flavorful inside.

Ingredients

• ½ box stuffing, prepared
• 1 can lump crab meat, drained
• 1 can baby shrimp, drained
• 1 large egg, beaten
• ⅔ cup milk
• 1 teaspoon vinegar
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• 1 stalk celery, small diced
• ½ small red bell pepper, small diced
• 1 shallot, small diced
• 1 cup bread crumbs
• Frying oil

Instructions

1. In a large bowl, combine the egg, milk, flour, baking soda, garlic powder, paprika, cayenne, and salt. Mix well, then add the vinegar and stir.
2. Pour the batter into the prepared stuffing (use half the box). Add the diced vegetables, drained crab, and drained shrimp. Stir until fully combined.
3. Form into 2-inch balls and coat each in bread crumbs.
4. TIP: Roll all the crab cake bites before frying so you can focus on the oil for safety and even browning.
5. Fry in a deep skillet or heavy-bottomed pot (canola oil works well) at about 325°F until golden brown and they begin to float.

Notes

For the dipping sauce, combine ¼ cup mayo, a squirt of Sriracha (adjust to taste), 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and salt and pepper to taste.

Nutrition Information:

Yield: 12-15 fritters

Amount Per Serving:
Calories: 150

Save This Recipe

Please leave a comment or share a photo of your crab cake bites.