Ingredients:

For the Crab Cake Bites:

1/2 cup mayonnaise

1 egg

2 tablespoons chopped fresh chives

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 1/2 teaspoons Old Bay™ seafood seasoning

1 teaspoon fresh lemon juice

2 containers (8 oz each) refrigerated pasteurized Signature Catch® lump crabmeat, cleaned

2/3 cup plain panko crispy breadcrumbs

 

For the Remoulade Sauce:

2/3 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon chopped chives

1 teaspoon Worcestershire sauce

1 teaspoon lemon zest

1/2 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

Salt and pepper to taste

 

Instructions:

Preheat the oven to 400°F and line a large cookie sheet with cooking parchment paper.

In a medium bowl, combine 1/2 cup mayonnaise, egg, chives, Worcestershire sauce, Dijon mustard, seafood seasoning, and lemon juice. Mix well.

Gently fold in the crabmeat and bread crumbs until thoroughly blended. The mixture will be moist.

Using a measuring tablespoon, shape the mixture into 36 (1 1/2-inch) balls and place them on the prepared cookie sheet.

Bake the crab cake bites for 16 to 20 minutes, or until they are lightly browned and hot in the center. Allow them to cool for 5 minutes.

While the crab cake bites are cooling, prepare the Remoulade Sauce. In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, chopped chives, Worcestershire sauce, lemon zest, smoked paprika, cayenne pepper, salt, and pepper. Mix until well blended.

Serve the crab cake bites with the Remoulade Sauce and lemon wedges on the side.

Enjoy your delicious Crab Cake Bites with flavorful Remoulade Sauce!