Muffin Tin Crab Cakes

Recipe by Chef Garlic
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
  • 6
    ounces cornbread stuffing mix (Any Flavor, But I Like Garlic And Herbs)
  • 18
    ounces imitation crabmeat (or you can spring for real crab)
  • 14 - 13
    cup Kraft mayonnaise (Fat Free, Light, Or Regular All Work)
  • 4
    tablespoons lemon juice (Fresh Or Bottled)
  • 2
    tablespoons garlic powder
  • 2
    teaspoons dill weed (I Used Dried- If Using Fresh, You Might Want To Decrease To 1 Teaspoon)
  • 2
    teaspoons Cavenders salt-free all purpose greek seasoning
  • 2
    tablespoons parsley flakes (You Can Use Fresh)
  • 2
    stalks celery, Diced
  • 14
    cup onion, Diced (Red, Green, Sweet, Etc. Your Choice)
  • Optional
  • 12
    cup sun-dried tomato, As Desired
  • Optional
  • 12
    cup chopped canned artichoke heart, As Desired
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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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