Muffin Tin Crab Cakes
I love traditional Maryland and Charleston style crab cakes, but hate getting my fingers messing making them. And, if making them for guests, cooking them over a hot stove leaves me looking like something the dogs brought in- not something that needs to be serving a dish at the table! This recipe is simple, healthier- it does not use the oil, and a lot less messy to make! Enjoy!
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READY IN: 35mins
YIELD: 12 Crab Cakes
UNITS: US
INGREDIENTS
Nutrition- 6
- 18ounces imitation crabmeat (or you can spring for real crab)
- 1⁄4 - 1⁄3cup Kraft mayonnaise (Fat Free, Light, Or Regular All Work)
- 4
- 2tablespoons garlic powder
- 2
- 2teaspoons Cavenders salt-free all purpose greek seasoning
- 2
- 2
- 1⁄4
- 2
Optional
- 1⁄2
Optional
- 1⁄2
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DIRECTIONS
- Preheat oven to 400 degrees F.
- Spray METAL muffin pans with butter flavor cooking spray.
- Combine all ingredients, mixing throughly.
- Spoon mixture into muffin cups, mashing into cup, so that it is full.
- Fill any empty cups 1/3 of the way full with water.
- Bake about 30 minutes, or until crispy, golden brown on top.
- These get golden and crunchy on all sides, like traditionally fried crab cakes, which I think is neat. To get less crispy crab cakes, decrease baking time to about 15 or 20 minutes.
- You can make in mini muffin tins for appitizers. Just watch until golden brown, about 8 or 12 minutes I think.
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