Corn & Piquillo Pepper Crab Cake Bites

These crab cake bites are tasty little appetizers for a cocktail party, or could be served along with a green salad as a light lunch or starter. Because they are baked, not fried, and include corn and peppers in the mix, they are more delicate than your average crab cake, so I prefer to serve them on an appetizer plate and small fork.

Corn & Piquillo Pepper Crab Cake Bites

Prep Time 25 minutes
Cook Time 20 minutes
These crab cake bites are tasty little appetizers for a cocktail party, or could be served along with a green salad as a light lunch or starter. Because they are baked, not fried, and include corn and peppers in the mix, they are more delicate than your average crab cake, so I prefer to serve them on an appetizer plate and small fork.
No ratings yet
Course Appetizer
Servings 2 dozen

Ingredients
 

  • 8 ounces crab meat
  • 1 cup cooked corn kernels
  • ¼ cup jarred red piquillo peppers, chopped
  • 1 tablespoon mayonnaise
  • 1 egg
  • 1 garlic clove
  • 1 half lemon
  • 2 tablespoons chopped cilantro
  • 1 teaspoon salt
  • 1 cup bread crumbs, such as panko
  • 4 ounces soft fresh goat cheese, crumbled
  • 1 teaspoon paprika for garnish

Instructions
 

  • Using a fine rasp grater or microplane, zest half of the lemon into a medium bowl. Next grate the garlic clove into the bowl, then squeeze the juice from the half lemon over the garlic. Allow the garlic to sit in the lemon juice for a few minutes before proceeding, which will take a bit of the sharpness away.
  • Add the salt, mayonnaise and egg to the bowl and mix to combine, then add the corn, cilantro and peppers. Add the crab meat and bread crumbs, making sure the mixture is thoroughly combined, but trying not to break up the crab to much. Finally, mix in the goat cheese. There should be some visible pieces of cheese – it does not need to be thoroughly combined, just evenly distributed.
  • Form the mixture into bite-sized balls, about half the size of a golf ball, and place on a parchment lined baking sheet, or a baking sheet coated with oil. Refrigerate for an hour, or up to 6 hours.
  • Preheat the oven to 350. Bake the crab cakes for 20-25 minutes, then remove and transfer to a serving platter. Serve warm sprinkled with a little paprika.
Tried this recipe?Let us know how it was!
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving