Prep 20 mins
Cook 25 mins
This recipe has taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties. Make it a meal: try these crabcakes with some tangy tarter sauce and coleslaw. Note:To make bread crumbs tear crust from bread then tear into pieces & process in a food processer into coarse crumbs, one slice makes about 1/3 cup crumbs. The recipe is courtesy Eatingwell.com.
- Preheat oven to 450 degrees; generously coat a 12-cup nonstick muffin pan with cooking spray.
- Mix crabmeat, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt, and pepper in a bowl until well combined.
- Divide mixture evenly among the 12 muffin cups.
- Bake until crispy and cooked through, 20 to 25 minutes, serve with lemon wedges.
Made as directed but switched celerty salt with old bay seasoning. Next time I will reduce to breadcrumbs so 1 to 1.5 cups as I felt there was a bit too much filler.
Great! Very tasty and light. I did not add extra seasoning as other reviewers suggested, and next time I think I might add a little Old Bay or Italian seasoning. Thanks!
These were just great! I used imatation crab, but otherwise made them exactly as written. I did have a bit of a problem getting them out of the muffin tins even though I greased them really well. Probably my tins as they are well used. My DS just loved them. I served them with Kittencal's Honey Mustard Sauce #96018. I liked that they were quicker to make than my regular crab cakes. Thanks, Barb!