Gluten Free Crab Cake Bites

Gluten Free Crab Cake Bites

Filled with crab meat, cheeses and seasoned with onion, lemon and dill, these delectable mini cakes just burst with maxi flavor.  A delicious gluten and grain-free appetizer for casual or special get-togethers.

Recipe adapted from

Gluten Free Crab Cake Bites
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
Course: Appetizer
Servings: 24 appetizers
  • 6 oz crab meat can or refrigerated package
  • 4 oz garlic & herbs soft spreadable cheese or similar
  • 1/4 red onion minced
  • 2 oz Parmesan cheese shredded or grated (plus extra for topping), 1/2 cup
  • 1 Tbsp dill
  • juice from ½ lemon
  • ½ tsp lemon zest
  • 1 package Chebe Garlic Onion Breadstick Mix or similar savory Chebe variety
  • 2 oz Parmesan cheese shredded or grated
  • 4 Tbsp milk
  • 2 large eggs
  • 2 Tbsp oil
  1. Blend well all of the filling ingredients in a bowl. Set aside.
  2. Preheat oven to 375F
  3. Prepare Chebe dough according to package instructions using 2 oz cheese.
  4. Separate the prepared dough into 24 equal pieces. (An easy way to do this is to separate the dough ball in half, then separate those pieces in half, etc. until you have 8 equal pieces. Then, separate each of those pieces in 3 equal pieces. )
  5. Round a piece of the dough into a smooth ball. With your fingers and thumbs, press the dough into a thin flat disc about 2” in diameter. Press it into a cup of a 24-cup mini muffin pan. The edges of the dough should come up to and a little beyond the top edge of the cup (see note below*). With the tip of a knife, make little slits in the dough at the bottom of the cup.
  6. Repeat with the other 23 dough pieces.
  7. Bake for 5-6 minutes and remove from the oven.
  8. Fill each cup with the filling. Sprinkle a little cheese on top of the filled cakes and return to the oven.
  9. Bake for about 15 more minutes. Serve and enjoy.
Recipe Notes

*When pressing the dough into the muffin cup, be sure to allow any air pocket to escape that may form between the dough and the pan. Cutting small slit on the bottom of each dough cup will help.


You may prepare the dough cups ahead of time. After par-baking the cups in step 7, you may remove and let cool. Then, store in an airtight container in the freezer. When ready to finish the crab cake bites, remove them from the freezer, allow to thaw and continue with the steps above.


Recipe adapted from



This recipe works great with Chēbē Garlic-Onion Breadstick Mix, but you may also try it with these Chēbē mixes:

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


Comments are closed.