These Spicy Crab Bites are an inexpensive, quick and easy recipe that are perfect to serve at your next party or barbecue. These gluten free bites only take 20 minutes to prepare.
Are you gearing up for barbecue season? I am! I love using the grill, soaking up sun, spending time with friends and eating lots and lots of great food.
I spent the last few days cleaning the patio furniture, bringing up the cushions and cleaning the grill. I hate cleaning the grill so that tells you how much I am gearing up for spending time out on the patio.
One thing I struggle with during barbecue season is appetizers. Especially easy appetizers that take as little time as possible to prepare.
Who doesn’t love crab cakes, but they take a bit of time to make and can be a bit expensive. That is why I love these spicy crab bites for serving at my next barbecue. Not only are they delicious, but they are so quick and easy to make. I used Crab Classic Imitation Crab, which is made from wild Alaskan Pollock and King Crab meat. It is also gluten-free, fat-free and certified by the American Heart Association as heart healthy. Check out Crab Classic Website | Facebook
When making these bites, make sure to pack your little bites tightly so that they stay formed during the broiling process. Keep an eye on the bites and make sure that they don’t burn. Serve with a drizzle of sriracha sauce over top and a toothpick stuck in each bite, so that it is easy for your guests to handle and eat.
- 12 ounce crab meat
- 1 large egg
- 1/4 cup horseradish sauce
- 1/4 cup sour cream
- 1/3 cup gluten free panko bread crumbs
- 1 teaspoon Old Bay Seasoning
- ⅛ teaspoon Italian herbs
- ⅛ teaspoon garlic powder
- ½ teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- [br][b]Topping:[/b]
- 1 tablespoon Sriracha Sauce, or to taste
- Preheat oven to broil with top oven rack in top third of oven.
- Spray a baking sheet with coconut oil or olive oil spray.
- In a large bowl pick through the crab meat. If using imitation crab, use your hands to shred to break up not finer pieces.
- In a separate bowl, beat the egg and then whisk in the horseradish and sour cream.
- Add the breadcrumbs, Old Bay, fines herbs, garlic powder, mustard and Worcestershire sauce, stirring until well combined.
- Slowly stir the egg mix into the crab. Mixing gently but completely.
- Using your hands shape crab mixture into 1”-1 1/2” balls packing together tightly.
- Place crab bites on baking sheet and broil for 5 minutes. Keep an eye on them to make sure they do not burn. You are not really cooking the meat but solidifying the mix and cooking the egg.
- When the tops are golden brown, remove from oven and continue cooking second batch of crab bites.
- When cool place on serving plate and drizzle Sriracha sauce over each bite before serving.
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Such a great, easy appetizer! I bet they’re tasty!
They were gone quickly Kellie!
No other word than delicious, easy & big party hit.
Are these best served warm or cold?
Hi Karen, either way will work, but I prefer them cold.
Just to clarify, when you say 1/4 cup of horseradish sauce, are you referring to the cream based sauce or vinegar based prepared horseradish?
(I’m hoping to just be able to use regular prepared horseradish!)
Thanks!!
You can use which ever you prefer.
Excited to have stumbled on to this recipe for a party this coming Saturday night. I think it will be ok but wanted your opinion – could I assemble the bites in the morning and cook them in the evening? I think so, right? You often see crab cakes in the fresh seafood counter….