Crab Cake Bites with Tangy Dill Dipping Sauce
These cute little crab cakes with dill dipping sauce are ideal for parties as an appetizer or small plate.
Ingredients
- Crab Cakes:
- 1 large egg
- 1/2 tsp dry mustard
- 1/2 tsp hot sauce I used Louisana Pure's Crystal Hot Sauce
- 1/3 c. bread crumbs
- 8 oz. imitation crab meat
- 1 chopped scallion
- 1/8 c. chopped fresh parsley
- 5-6 diced capers
- 1/4 c. mayonnaise
- 2 1/2 tsp. grated lemon zest
- pinch cracked black pepper
- pinch kosher salt
- 2 T. cold butter
- Tangy Dill Dipping Sauce:
- 1/4 c. mayonnaise
- 1 T. lemon juice
- 1 T. chopped fresh dill
- 1/8 tsp lemon zest
- pinch black pepper
- pinch kosher salt
Instructions
- Turn on broiler.
- Line a small cookie sheet with foil and spray it lightly with canola cooking spray.
- Whisk egg, mustard, and Crystal hot sauce.
- Add bread crumbs and use a fork to incorporate.
- Add crab and smash it with the back of the fork until well mixed.
- Add scallion, lemon zest, parsley, pepper, salt mix all ingredients together.
- Using butter covered hands, roll the crab mixture into balls about the size of golf balls.
- Place each crab ball on the foil and smash it down gently to form a patty shape.
- Add a small square of butter on top of each crab cake.
- Broil 6-7 minutes until slightly golden on top. Watch carefully.
- Remove crab cakes from oven when finished.
- While they cool, mix the dipping sauce ingredients in a small bowl and garnish with a spring of dill. Plate with a lemon wedge.
- Serve crab cakes warm with a side of tangy dill dipping sauce.
Notes
Serve warm with an extra sprinkle of hot sauce and a dollop of the tangy dill dipping sauce.