Muffin Tin Crab Cakes Recette

Say goodbye to greasy frying! This recipe transforms classic crab cakes into elegant, easy-to-make appetizers or a light meal. Baked in a muffin tin for perfectly portioned crab cakes, this recipe uses pasteurized crabmeat for the best flavor (look for it in your market's seafood section!). These delightful crab cakes are crispy on the outside, tender on the inside, and ready in under an hour. Serve with our suggested tangy tartar sauce and coleslaw for a complete and satisfying meal. Get ready for rave reviews!

Préparation 20 min

Cuisson 45 min

Calories 131.3 kcal

Protéines 33g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Muffin Tin Crab Cakes

1 pound pasteurized crabmeat
Whole Wheat Breadcrumbs
Red Bell Pepper
1/4 cup thinly sliced scallions
Reduced Fat Mayonnaise
2 large eggs
1 egg white
1/4 teaspoon hot sauce (or to taste)
1/2 teaspoon celery salt
Fresh Ground Black Pepper
Lemon Wedges

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Muffin Tin Crab Cakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Muffin Tin Crab Cakes

Preheat oven to 450°F (232°C).
Generously coat a 12-cup nonstick muffin tin with cooking spray.
In a large bowl, gently combine 1 pound pasteurized crabmeat, 1 cup breadcrumbs (from about 3 slices of bread, processed into coarse crumbs), 1/2 cup finely chopped bell pepper, 1/4 cup thinly sliced scallions, 1/4 cup mayonnaise, 2 large eggs, 1 egg white, 1/4 teaspoon hot sauce (or to taste), 1/2 teaspoon celery salt, and 1/4 teaspoon black pepper. Mix until just combined; be careful not to overmix.
Divide the crab cake mixture evenly among the 12 muffin cups, mounding slightly.
Bake for 20-25 minutes, or until golden brown and cooked through. Crab cakes are done when they are firm to the touch.
Let cool slightly in the muffin tin before carefully removing. Serve immediately with lemon wedges, tartar sauce, and coleslaw.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Seafood The Americas American Southern Healthy Summer Recipes Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Questions fréquentes

Combien de temps faut-il pour préparer Muffin Tin Crab Cakes ?

Muffin Tin Crab Cakes prend environ 65 minutes du début à la fin — environ 20 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient Muffin Tin Crab Cakes ?

Muffin Tin Crab Cakes contient environ 131.3 calories par portion, avec environ 33 g de protéines, 0 g de glucides et 8 g de lipides.

De quels ingrédients ai-je besoin pour Muffin Tin Crab Cakes ?

Les principaux ingrédients de Muffin Tin Crab Cakes sont Crabmeat, Whole Wheat Breadcrumbs, Red Bell Pepper, Scallions, Reduced Fat Mayonnaise, Eggs. Consultez la liste complète avec les quantités ci-dessus.