Crispy Crab Cake Bites

Make the Crab Bites:

In a food processor, combine the crab meat, garlic, green onion, mayo, Dijon, old bay seasoning salt, pepper, egg tapioca flour and panko. Pulse the food processor until the crab meat is broken down into smaller pieces and the ingredients are just combined. Do not over process.

Line a baking sheet with parchment paper.

Use a small scoop to portion out about 1-inch rounds of the crab mixture and set them on the baking sheets. If your mixture is so wet that you cannot form it into little mounds, then add a bit more panko breadcrumbs to firm it up. You want a very moist mixture but it should be able to hold together loosely. When you are finished scooping all the crab, go back and roll each little mound into a somewhat smoother, round ball. Transfer to the fridge and let chill for at least 30 minutes.

Meanwhile, make the Tarragon Aioli:

In a small bowl, whisk together all of the ingredients until well combined. Refrigerate until ready to serve, this keeps well for 1 week in the fridge.

Finish the Crab Bites:

Preheat the oven to 425℉.

In a shallow bowl, make the crumb coating by combining the panko, tapioca flour and paprika. Stir until well combined.

Remove the crab bites from fridge. Roll each ball in the crumb coating to coat the bites evenly. You can re-roll the balls round as you coat them. Place back on the baking sheet and continue until all are coated. Spray the tops of the crab bites generously with avocado oil spray, alternatively, you can use a pastry brush to gently brush the tops with extra virgin olive oil or melted butter.

Transfer to the oven and bake until golden brown on the tops, about 15 minutes. Remove from the oven and let cool slightly before transferring them to a serving platter.

Garnish with freshly chopped chives, a sprinkle of flakey salt and serve with the tarragon aioli.