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    You are in: Home / Recipes / Muffin-Tin Crab Cakes Recipe
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    Muffin-Tin Crab Cakes

    Muffin-Tin Crab Cakes. Photo by Derf

    1/3 Photos of Muffin-Tin Crab Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Barb Gertz's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450 degrees; generously coat a 12-cup nonstick muffin pan with cooking spray.
    2. 2
      Mix crabmeat, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt, and pepper in a bowl until well combined.
    3. 3
      Divide mixture evenly among the 12 muffin cups.
    4. 4
      Bake until crispy and cooked through, 20 to 25 minutes, serve with lemon wedges.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on May 31, 2010

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2007

      55

      Made with regular mayonaise, and took out celery salt and replaced it with old bay seasoning. I hand formed these and baked them on a cookie sheet to make small appetizers for a party. What a hit! I served them with spicy cajun remoulade sauce, which was also quick & easy to make! so many compliments

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2013

      The best! Supper easy and yummy. I did cut the bread crumbs from 2 C. to 1.5 C. Served with tarter sauce. Completed the meal with Coleslaw, French Fries and an Ale.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (32)

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    Nutritional Facts for Muffin-Tin Crab Cakes

    Serving Size: 1 (132 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 131.3
     
    Calories from Fat 48
    37%
    Total Fat 5.4 g
    8%
    Saturated Fat 1.1 g
    5%
    Cholesterol 97.2 mg
    32%
    Sodium 748.5 mg
    31%
    Total Carbohydrate 2.8 g
    0%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.2 g
    5%
    Protein 16.8 g
    33%

    The following items or measurements are not included:

    whole wheat breadcrumbs

    celery salt

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