Mary’s Make-Ahead Baked Crab Cake Bites with Homemade Remoulade Sauce
I feel so at home in my kitchen. As I stand here, the aroma of fresh crab and herbs wafting through the air, I'm reminded of the countless wonderful moments that cooking has brought into my life. It’s funny how certain dishes can evoke such vivid memories and emotions. My easy Crab Cake Bites with Homemade Remoulade Sauce recipe is one of them. Simple yet luxurious, they just hold a special place in my heart—and in my recipe box! In fact, I even make them for quiet nights at home with my husband. That’s how good they are.
Ready when you are! Make-Ahead Crab Cake Bites for Easy Entertaining
When I think of Mardi Gras, my mind immediately wanders to bustling New Orleans streets, filled with music and the tantalizing scent of fresh seafood and beignets. Sadly, we can’t always go to The Big Easy, so I learned how to make some southern classics right here in Chicago. Crab cake bites are not just delicious, they're also incredibly convenient for hosting a gathering. Whether it’s a family dinner, a football watch party, or a Mardi Gras celebration, this should be a go-to appetizer.
The best part? You can prepare them a day ahead! Just form the lump crab bite-sized rounds and keep them unbaked and covered in the fridge. When it's party time, they’re ready to be baked to perfection. Hassle-free and elegant? It doesn't get much better than that.
Do you have to use lump crab meat for crab cake bites?
I always use lump crabmeat for my crab cakes. Yes, it’s a little more expensive, but it really does make a difference and your guests will appreciate that you used top notch crabmeat!
Perfect Presentation: How to Serve Crab Cake Bites
This appetizer looks best served on a beautiful tray, with some homemade remoulade sauce and freshly sliced lemons on the side. A crispy golden exterior with tender, luxurious crab inside. Dip it in the remoulade for a match made in heaven.
Bonus Recipe: Homemade Remoulade Sauce
Super flavorful—yet very versatile—remoulade sauce is a perfect accompaniment for so many tasty dishes. I often find myself making a double batch. Whether it's served alongside hushpuppies at a fish fry or drizzled over my shrimp po-boy sliders recipe, this sauce never fails to elevate a dish from “good” to “unforgettable.” Make sure to sign up for my newsletter to get my homemade remoulade sauce recipe (and other exclusive goodies) delivered right to your inbox!
Make it a Mardi Gras Feast with More than Just Crab Cakes
This year, I’ve curated a collection of recipes that will transport you straight to the heart of New Orleans without ever leaving home. From savory delights to sweet treats, these recipes are a testament to the rich culinary heritage of the South before Lent. You can get all my best Mardi Gras recipes right here!
Make-Ahead Baked Crab Cake Bites with Homemade Remoulade Sauce
Ingredients
- 10 ounces lump crabmeat
- 1 tablespoon olive oil
- ¼ cup finely chopped shallots
- ⅓ cup finely chopped red or green bell pepper
- 1 tablespoon whole-grain mustard
- 1 large egg, beaten
- 1½ cups cracker crumbs (I use Ritz crackers)
- 3 tablespoons milk
- 3 tablespoons chopped Italian parsley
- 1 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon seafood seasoning (I use Old Bay)
- Salt and pepper to taste
- One batch of Mary’s Homemade Remoulade Sauce
- Lemon slices (optional)
Instructions
- Place the crabmeat in a strainer over the sink or a mixing bowl. Using your fingers, go through the crabmeat to discard any shells that might still be hiding in the mixture. You may not find any, but I like to go through the crabmeat just in case.
- In a small sauté pan, heat the olive oil over medium heat. Add the shallots and peppers. Sauté until the shallots are translucent and the peppers are softened. Remove from the heat and transfer the mixture to a mixing bowl. Let cool for 5 minutes.
- Add the crabmeat and all the remaining ingredients to the bowl with the shallots and peppers. Toss gently to combine until uniformly moistened. Cover the bowl loosely with plastic wrap and refrigerate for 1 hour.
- Line a sheet pan with parchment paper. Remove the chilled mixture from the refrigerator. Form the mixture into balls using about 1 heaping tablespoon of the crab mixture for each crab cake bite. Place the balls on the prepared pan
- You can bake the crab cakes now, or cover them loosely with plastic wrap and refrigerate for up to 1 day. When ready to bake, preheat the oven to 375 degrees. Bake for 15 to 20 minutes or until the bits are golden brown and heated through. If you want an extra-crispy top, broil the bites for a few minutes at the end of baking to crisp them up… make sure to keep an eye on them!
- Serve the baked crab cake bites with my delicious remoulade sauce and a few lemon slices for garnish.
