Mini Crab Cake Bites

Blogger Stephanie Wise of Girl versus Dough brings Original Bisquick® mix to the party with these mini crab cake appetizers.

  • Prep Time 10 min
  • Total Time 40 min
  • Servings 24

2
cans (6 oz each) crabmeat, well drained, flaked
3/4
cup shredded Cheddar cheese (3 oz)
3/4
cup Original Bisquick™ mix
1/2
cup finely chopped green onions
1/2
cup finely chopped red, yellow or orange bell pepper
1/2
cup finely chopped celery
1/2
cup milk
2
tablespoons chopped fresh parsley
1
teaspoon seafood seasoning
2
eggs

  • 1 Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
  • 2 In large bowl, stir together all ingredients. Scoop mixture evenly into muffin cups.
  • 3 Bake 20 to 25 minutes or until golden brown or toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then run sharp knife carefully around each bite to remove from pan. Cool another 5 minutes before serving.

Expert Tips

Make sure the crabmeat is very well drained, or you’ll end up with soggy, unappetizing appetizers.

Serve with several dipping sauces--tartar sauce, cocktail sauce and aioli work really well.