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Parmesan-Crusted Crab Cake Bites with Chive Aioli

These easy baked Parmesan-Crusted Crab Cake Bites are a crowd-pleasing appetizer made with lump crab, a crisp Parmesan-panko crust, and a bright chive aioli. Made in a mini muffin pan—no frying needed—they’re perfect for holiday parties, cocktail gatherings, or make-ahead entertaining.
Prep Time20 minutes
Cook Time25 minutes
Course: Appetizer
Cuisine: American
Keyword: aioli, appetizer, crab, crab cakes, mini, panko, parmesan
Servings: 24 crab cake bites

Equipment

  • 2 12-cup mini muffin pans

Ingredients

Crab Cake Bites

  • 6 oz. fresh lump crabmeat, drained
  • 6 oz. cream cheese, softened from 8 oz brick or (2) 3 oz. packages
  • 2/3 cup grated Parmesan cheese, divided
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 3/4 tsp Old Bay seasoning
  • 1/2 tsp lemon zest
  • 1 large egg yolk
  • 1 1/2 tbsp chopped fresh parsley
  • 1 1/4 cup Japanese breadcrumbs (panko)
  • 1/4 cup butter, melted

Chive Aioli

  • 1/2 cup mayonnaise
  • 1 tbsp chopped fresh chives
  • 1 tsp Dijon mustard
  • 1 garlic clove, grated

Instructions

  • Preheat oven to 350 degrees. Generously grease 2 (12-cup) miniature muffin pans. (I used a 24 cup mini muffin pan)
  • Pick crabmeat, removing any bits of shell.
  • Stir cream cheese in a large bowl until smooth. Add 1/3 cup Parmesan cheese and next 6 ingredients, stir until smooth. Fold in crabmeat and parsley.
  • Combine remaining 1/3 cup Parmesan cheese, breadcrumbs, and melted butter in a medium bowl, toss with fork until breadcrumbs are moistened.
  • Spoon 1 Tbsp. breadcrumb mixture into each muffin cup, press into bottom and up sides to form crust. Spoon 1 Tbsp. crab mixture into each crust.
  • Bake at 350 degrees for 25 minutes or until golden brown.
  • Cool in pan 5 minutes. Run a knife around edges of crab cakes to loosen, gently lift cakes from pan.
  • Serve warm or at room temperature topped with Chive Aioli.

Chive Aioli

  • Makes ½ cup. Combine all ingredients in a small bowl. Cover & chill. May be made a day in advance.

Notes

Use a 1-inch scoop to portion the crab mixture evenly among the mini muffin cups. 
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.