These Parmesan-Crusted Crab Cake Bites with Chive Aioli are one of my most beloved appetizer recipes. They bake up crisp and golden in a mini muffin tin — no frying required — and the creamy crab filling paired with the buttery Parmesan-panko crust makes them irresistible. Even better, the filling and aioli can be made ahead, making them perfect for stress-free holiday entertaining. Whether you’re hosting a Christmas open house or planning your New Year’s Eve menu, these mini crab cake bites are a timeless crowd favorite.

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I’m bringing this recipe for Parmesan-Crusted Crab Cake Bites out of the archives. . . you’re welcome. ;) It’s an easy-to-miss gem from a decade ago—one of those sleeper recipes that’s hard to find but worth rediscovering and my #3 recipe of all time in views and shares. Delicious, reliable, and still a crowd favorite after all these years!

This recipe is a longtime reader favorite for good reason! Each bite combines creamy crab filling with a buttery Parmesan-panko crust, topped with a bright, flavorful chive aioli. You can prep the filling and aioli ahead of time, making these perfect for Christmas parties, New Year’s Eve, or any gathering where you want an elegant but easy appetizer.

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🦀 Why You’ll Love These Mini Crab Cake Bites

• Baked, not fried — crisp edges without the mess.

• Make-ahead friendly — filling and aioli can be prepared a day early.

• Perfect for entertaining — portable, bite-sized, and great served warm or at room temperature.

• Freezer-friendly option — bake, cool, freeze, and reheat for quick party prep.

• Always a hit — ideal for holiday gatherings, brunches, or cocktail hours.

You’ll need (2) 12 cup mini muffin pans or a 24 cup pan for this recipe.

If you’re looking for a pan, this

Wilton Non-Stick 24-cup Mini Muffin Pan, Stainless Steel Bakeware, made without PFAs

has 4.8 out of 5 stars with 8,629 global ratings.

🧀 Ingredients

(Makes 24 mini crab cake bites)

Crab Cake Filling

• 6 oz lump crabmeat, drained

• 6 oz cream cheese, softened

• ⅓ cup grated Parmesan

• 3 tablespoons mayonnaise

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• ¾ teaspoon Old Bay seasoning

• ½ teaspoon lemon zest

• 1 egg yolk

• 1½ tablespoons chopped fresh parsley

Parmesan-Panko Crust

• ⅓ cup grated Parmesan

• 1¼ cups panko breadcrumbs

• ¼ cup melted butter

Chive Aioli

• ½ cup mayonnaise

• 1 tablespoon chopped fresh chives

• 1 teaspoon Dijon mustard

• 1 small garlic clove, minced

👩‍🍳 Instructions

1. Prep the pans

Preheat oven to 350°F. Lightly grease a mini muffin pan (you’ll fill 24 cups).

2. Make the crab filling

Beat cream cheese until smooth. Add ⅓ cup Parmesan, mayonnaise, Dijon mustard, Worcestershire, Old Bay, lemon zest, egg yolk, and parsley.
Fold in the crabmeat gently so the lumps stay intact.

3. Prepare the crust

Combine remaining Parmesan, panko, and melted butter until crumbs are evenly moistened.

4. Assemble

Press about 1 tablespoon of the panko mixture into each muffin cup to form a crust.
Top with 1 tablespoon of the crab mixture.

5. Bake

Bake 25 minutes, or until golden and set. Cool 5 minutes, then run a small knife around the edges to lift out.

6. Make the chive aioli

Stir together mayonnaise, chives, Dijon, and garlic.
Refrigerate until serving.

Serve warm or room temperature with a dollop of aioli or a small piping drizzle.

💡 Tips, Variations & Make-Ahead Options

✔ Make Ahead

• Prepare the crab filling up to 24 hours ahead and refrigerate.

• Make the chive aioli up to 3 days ahead.

• Assemble and bake just before guests arrive.

✔ Freezer Option

• Bake fully, cool completely, then freeze in a single layer.

• Reheat at 350°F for 8–10 minutes.

✔ Add a Flavor Boost

• Add a pinch of smoked paprika, cayenne or splash of hot sauce

• Swap chive aioli for lemon-garlic aioli or spicy remoulade.

• Mix in finely diced red bell pepper or green onion.

✔ Serving Ideas

• Serving suggestions: These pair beautifully with a crisp green salad, a winter-citrus slaw, or a light glass of bubbly — ideal for holiday parties or New Year’s celebrations.

• Make them gluten-free: Swap panko for gluten-free breadcrumbs, and ensure your Worcestershire sauce is GF if needed.

Seafood lovers might also like:

Marinated Shrimp and Artichokes for Easy Entertaining

A make-ahead recipe with a hands-on time of 15 minutes, allowing 8 – 12 hours to marinate before serving.

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