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Simple Crab Cake Bites

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  • 1 container real lump crab meat (8 oz)
  • 1 package Jiffy Cornbread mix
  • 1 cup breadcrumbs
  • 4 oz cream cheese, room temperature
  • 1 cup shredded cheddar cheese
  • 1 egg
  • 1 stick butter, melted
  • 1/2 cup whole milk
  • 1 Tablespoon red pepper, finely chopped
  • 1 Tablespoon onion, finely chopped
  • 1 clove garlic
  • 2 Tablespoons sugar
  • Pinch of salt

Remoulade Sauce:

  • 1/2 cup mayonnaise
  • 1 Tbsp chili sauce
  • 1 Tbsp Dijon mustard
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/2 Tbsp hot sauce (or Sriracha)
  • Dash of Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp Cajun seasoning
  • 1/4 tsp salt


  1. Combine the first 8 ingredients in a large bowl.
  2. Sauté the onion and pepper in a Tablespoon of oil until softened. Add the garlic and sauté another 30 seconds. Let cool.
  3. Add the cooled onions/peppers/garlic to the bowl and gently combine together with a rubber spatula.
  4. Using damp hands, scoop a little more than a Tablespoon into the palm of your hands and roll into a ball.  Place the balls on a baking sheet lined with parchment paper.
  5. Add enough oil to cover the balls in a small saucepan and heat to 350°F – add a few crab balls at a time until they turn a light golden brown all over. 
  6. Place the crab bites on a cooling rack with paper towels below and continue until all crab bites are cooked. 

Remoulade Sauce:

  • Mix all ingredients together in a small bowl and refrigerate until ready to serve


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