Muffin Tin Crab Cakes Recipe

Name: Muffin Tin Crab Cakes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 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

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!

Prep Time 20 mins

Cook Time 45 mins

Calories 131.3 kcal

Protein 33g

Rating 4.6 (35 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.