Menu

Artichoke-Topped Crab Bites

Add a Review
Total Time
Prep: 25 min. Bake: 15 min.

Recipe by Margee Berry, White Salmon, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Published on Oct. 11, 2024

This recipe is my take on crab cakes that I made into finger food for a party. The artichoke mixture on top really complements the crab. —Margee Berry, White Salmon, Washington

Now Trending

Test Kitchen Approved

Artichoke-Topped Crab Bites

Contest Winner
Add a Review
Prep Time 25 min
Cook Time 15 min
Yield 2 dozen

Ingredients

  • 1 large egg, lightly beaten
  • 1/2 cup panko bread crumbs
  • 1/3 cup chopped green onions
  • 1/3 cup finely chopped green pepper
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1 can (6 ounces) lump crabmeat, drained
  • ARTICHOKE TOPPING:
  • 1/2 cup marinated quartered artichoke hearts, drained
  • 1/4 cup mayonnaise
  • 1 tablespoon dill pickle juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Sriracha chili sauce
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Gently stir in crab. Fill greased mini-muffin cups three-fourths full; press down gently. Bake until lightly browned, 12-14 minutes. Cool in pan 5 minutes. Run a knife around sides of muffin cups to loosen. Gently remove crab bites to wire racks.
  2. Meanwhile, place all topping ingredients in a food processor; process until blended and artichokes are chopped. Spoon over crab bites. Serve while crab bites are warm.

Nutrition Facts

1 piece: 40 calories, 3g fat (1g saturated fat), 16mg cholesterol, 157mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

Loading Popular in the Community
Loading Reviews