Crispy Crab Cake Bites Recipe (Cheesecake Factory Copycat)
Ingredients
For the crab:
- ½ cup mayonnaise
- 1 large egg
- 1 teaspoon dijon mustard
- 1 ½ teaspoons Old Bay Seasoning
- 1 tablespoon lemon juice
- 16 ounces lump crabmeat
- ⅔ cup panko breadcrumbs
For the mustard sauce:
- ½ cup mayonnaise
- 2 tablespoons dijon mustard
- 1 teaspoon granulated garlic
- 1 teaspoon lemon juice
- pinch kosher salt
For the breading:
- 1 cup fine breadcrumbs
- vegetable oil, for frying
Instructions
- In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Old Bay seasoning, and lemon juice until well combined.
- Fold in the lump crabmeat and panko breadcrumbs, being careful not to break up the crabmeat too much. Gently mix until evenly distributed.
- Roll 1 ½ tablespoon-sized balls of the crab mixture and place them onto a baking sheet lined with parchment paper. Place the crab balls into the freezer to set and allow the flavors to meld for about 10 minutes.
- While the crab balls are in the freezer, prepare the mustard sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, granulated garlic, lemon juice, and a pinch of kosher salt. Taste and adjust the seasoning if necessary. Cover and refrigerate until ready to use.
- Once the crab balls have set for at least 10 minutes, remove them from the freezer. Roll each crab ball in the fine breadcrumbs, reshaping if necessary. Place the breaded crab balls back onto the baking sheet and return them to the freezer for another 10 minutes.
- While the breaded crab balls are in the freezer, heat vegetable oil in a deep pan suitable for frying to 365°F (185°C).
- Fry the crab balls in batches of 5 or 6 at a time, carefully placing them into the hot oil. Fry for about 4-5 minutes, or until they turn golden brown and crispy. Use a slotted spoon or tongs to transfer the fried crab bites to a paper towel-lined plate to drain any excess oil.
- Garnish with fresh parsley, if desired, and serve the crab bites with the mustard sauce on the side for dipping. Enjoy!
Donna's Notes
This recipe yields approximately 18 crab bites, but the quantity may vary depending on the size of the crab balls rolled.
Lump crabmeat works best for this recipe as it has larger and more intact pieces of crab. However, you can use other types of crabmeat if preferred.
Be gentle when folding in the crabmeat and breadcrumbs to avoid breaking up the crab chunks too much, resulting in a more textured and flavorful bite.
Freezing the crab balls before breading helps them hold their shape during frying and allows the flavors to meld together.
The mustard sauce can be adjusted to taste by adding more or less Dijon mustard, garlic, lemon juice, or salt according to your preference. For added sweetness, add 1 tablespoon of honey to the mustard sauce.
Use fine breadcrumbs for coating the crab balls for a crispier and more even breading.
Heat the vegetable oil to 365°F (185°C) for deep frying. Maintaining the correct temperature is important to achieve a golden-brown and crispy texture.
Fry the crab balls in small batches to prevent overcrowding the pan and ensure even cooking. Overcrowding may result in uneven browning and greasy crab bites.
Use a slotted spoon or tongs to carefully transfer the fried crab bites to a paper towel-lined plate to remove excess oil.
Garnish the crab bites with fresh parsley for added freshness and presentation.
Serve the crab bites with the mustard sauce on the side for dipping. The tangy and creamy sauce complements the crab bites perfectly.
These crab bites make a delicious appetizer or snack. They can also be served as a main course alongside a salad or as part of a seafood platter.
Nutrition
Serving: 1 | Calories: 145cal | Carbohydrates: 6g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 375mg | Sugar: 1g | Fiber: 0.5g | Calcium: 32mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe's nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.