Ingredients
Scale
For the Tarragon Aioli:
- ½ cup homemade or good light-flavored mayo (I recommend Duke’s Mayo for its smoothness and balance)
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon fresh tarragon leaves, minced
- 1 tablespoon finely sliced chives
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
For the Crab Bites:
- 16 ounces pasteurized lump crab meat (feel free to use canned lump crab meat or fresh crab)
- 2 garlic cloves, roughly chopped
- 1 cup sliced green onions or 3 green onions
- 2 tablespoons homemade or good light-flavored mayo
- 1 teaspoon Dijon mustard
- 2 teaspoons Old Bay seasoning (use Cajun seasoning as an alternative for a spicier kick)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 large egg, beaten
- 2 tablespoons tapioca flour (if unavailable, you can substitute cornstarch or arrowroot flour)
- 1/3 cup panko breadcrumbs
For the Crumb Coating:
- 2/3 cup panko breadcrumbs
- 2 tablespoons tapioca flour (or cornstarch)
- 1 teaspoon paprika
- Avocado oil spray (or extra virgin olive oil or melted butter) for topping
- Finely chopped chives for garnish
- Flaky salt for serving
Instructions
1. Prepare the Crab Bites Mixture:
- In a food processor, combine the crab meat, garlic, green onions, mayo, Dijon mustard, Old Bay seasoning, salt, pepper, beaten egg, tapioca flour, and panko breadcrumbs.
- Pulse the food processor gently until the crab meat is broken down into smaller pieces and the ingredients are just mixed together. Be careful not to over-process; you want to maintain some texture from the crab meat.
2. Portion the Crab Mixture:
- Line a baking sheet with parchment paper for easy cleanup.
- Use a small scoop or spoon to portion out about 1-inch rounds of the crab mixture. Place these portions on the prepared baking sheet.
- If the mixture feels too wet to form into mounds, you can add a bit more panko breadcrumbs to help it firm up. The mixture should be moist, but it should hold together loosely.
3. Shape the Crab Bites:
- Once all the crab mixture is scooped out, go back and roll each mound into a smoother, round shape to make them more uniform.
- Place the baking sheet with the crab bites in the fridge for at least 30 minutes to chill. This step helps the crab bites hold their shape during cooking.
4. Prepare the Tarragon Aioli:
- While the crab bites are chilling, make the tarragon aioli by whisking together mayo, Dijon mustard, garlic, tarragon, chives, lemon juice, salt, and pepper in a small bowl.
- Refrigerate the aioli until ready to serve. This tangy aioli pairs perfectly with the crispy crab cakes and keeps well in the fridge for up to one week.
5. Make the Crumb Coating:
- In a shallow bowl, combine the panko breadcrumbs, tapioca flour, and paprika. Stir the mixture well to ensure everything is evenly distributed.
6. Coat the Crab Bites:
- After the crab bites have chilled, remove them from the fridge.
- Roll each crab bite in the crumb coating, making sure each bite is evenly covered. If you need to, you can re-roll the balls to make them rounder as you coat them.
7. Bake the Crab Bites:
- Preheat your oven to 425℉ (220°C).
- Place the coated crab bites back onto the baking sheet. Generously spray the tops with avocado oil spray, or use a pastry brush to coat them lightly with olive oil or melted butter for extra crispiness.
- Transfer the baking sheet to the oven and bake for about 15 minutes, or until the tops of the crab bites are golden brown and crispy.
8. Serve:
- Once baked, remove the crab bites from the oven and let them cool slightly.
- Transfer the bites to a serving platter, and garnish with freshly chopped chives and a sprinkle of flaky salt.
- Serve the crab bites with the prepared tarragon aioli on the side for dipping.
Notes
- Texture is key: If the crab mixture is too wet and doesn’t hold its shape, add more breadcrumbs. If it’s too dry, add a little more mayo or egg to loosen it up. The goal is a moist mixture that still holds together.
- Avoid over-processing: Over-processing the crab mixture can turn it into a paste. Keep the food processor pulses short and gentle to maintain texture in the crab.
- Chill for best results: Don’t skip the step of chilling the crab bites in the fridge. This will help them maintain their shape during baking and prevent them from falling apart.
- Watch the baking time: Keep an eye on the crab bites as they bake. If your oven tends to cook unevenly, you may want to rotate the baking sheet halfway through cooking to ensure even browning.
- Alternative seasonings: If you don’t have Old Bay seasoning, you can use Cajun seasoning or a simple mix of paprika, garlic powder, and cayenne for a spicier flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes