Crispy Crab Cake Bites Recipe (Cheesecake Factory Copycat)

5 stars from 3 reviews

Crispy Crab Cake Bites Recipe (Cheesecake Factory Copycat)

These crispy Crab Bites are the perfect app for parties, game day, and more! Easy to make and full of flavor, try my fried crab balls recipe!

Author: Donna Elick

Servings: crab bites

Prep Time20

Cook Time10

Freeze Time20

Total Time50

Ingredients

For the Crab Bites

1/2 cup mayonnaise
1 large egg
1 tablespoon lemon juice about 1/2 a fresh lemon
1 1/2 teaspoons Old Bay seasoning
1 teaspoon Dijon mustard
16 ounces lump crabmeat about 2 cups
2/3 cup panko breadcrumbs

For the Mustard Sauce

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon granulated garlic
1 teaspoon lemon juice
1 pinch kosher salt

For the Breading

1 cup fine breadcrumbs
vegetable oil for frying (about 3 to 4 cups, enough to fill a deep pan 2 to 3 inches deep)

Instructions

MIX THE CRAB FILLING: In a large bowl, whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon lemon juice, 1 1/2 teaspoons Old Bay seasoning, and 1 teaspoon Dijon mustard until the mixture looks smooth and creamy, about 30 seconds. Gently fold in 16 ounces lump crabmeat and 2/3 cup panko breadcrumbs with a spatula, using slow strokes to keep the crab in large, tender chunks. The filling should hold together when pressed lightly between your fingers.
SHAPE AND FREEZE THE CRAB BITES: Scoop 1 1/2 tablespoon-sized portions of the crab filling and roll into balls. Place them on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer for 10 minutes so the balls firm up and hold their shape.
MAKE THE MUSTARD SAUCE: While the crab balls chill, whisk together 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon granulated garlic, 1 teaspoon lemon juice, and 1 pinch kosher salt in a small bowl until smooth and creamy. Taste the sauce and adjust the salt or lemon juice to your liking. Cover and refrigerate until ready to serve.
BREAD AND FREEZE AGAIN: Remove the crab balls from the freezer. Roll each ball through 1 cup fine breadcrumbs, pressing gently so the coating sticks evenly on all sides. Reshape any balls that have flattened. Return the breaded crab bites to the baking sheet and freeze for another 10 minutes so the coating sets firmly.
FRY THE CRAB BITES: While the breaded balls chill, pour vegetable oil into a deep, heavy-bottomed pan to a depth of 2 to 3 inches. Heat the oil to 365 degrees F. Test readiness by dropping a pinch of breadcrumbs into the oil. They should sizzle and turn golden within a few seconds. Fry the crab bites in batches of 5 or 6 at a time for 4 to 5 minutes, turning them halfway through with a slotted spoon. The bites are ready when the coating turns a deep golden brown and you hear a steady, gentle sizzle throughout frying. The outside should feel firm and crisp when tapped with the spoon. Transfer each batch to a paper towel-lined plate to drain.
SERVE: Arrange the crab bites on a platter and garnish with fresh parsley, if desired. Serve warm with the mustard sauce on the side for dipping.

Notes

MAKE-AHEAD: Prepare the crab mixture, shape into balls, and store them covered on a baking sheet in the refrigerator for up to 24 hours before breading and frying. The mustard sauce keeps covered in the refrigerator for up to 3 days.

STORAGE: Store leftover crab bites in an airtight container in the refrigerator. Best quality within 2 days; safe to eat for up to 4 days.

REHEATING: Reheat in an air fryer at 350 degrees F for 3 to 5 minutes until heated through and crispy again. A conventional oven at 375 degrees F for 8 to 10 minutes also works well.

CRABMEAT: Lump crabmeat gives you the best texture with large, sweet chunks in every bite. Claw meat or backfin crabmeat also work well and cost less.

SAUCE VARIATION: For a sweeter dipping sauce, stir 1 tablespoon honey into the finished mustard sauce.

OIL TEMPERATURE: Keep the oil at a steady 365 degrees F between batches. Let the oil come back up to temperature for 1 to 2 minutes before adding the next batch.

Nutrition