Best Muffin Tin Crab Cakes Recipes

MUFFIN-TIN CRAB CAKES

Muffin-Tin Crab Cakes image

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.

Provided by Barb G.

Categories Crab

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb crabmeat
2 cups fresh whole wheat breadcrumbs
1/2 red bell pepper, minced
3 scallions, sliced
1/4 cup reduced-fat mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce, such as Tabasco
1/2 teaspoon celery salt
1/4 teaspoon fresh ground black pepper
6 lemon wedges (to garnish)

Steps:

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

Nutrition Facts : Calories 131.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 97.2, Sodium 748.6, Carbohydrate 2.9, Fiber 0.6, Sugar 1.3, Protein 16.9

MUFFIN TIN CRAB CAKES

Muffin Tin Crab Cakes image

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!

Provided by Chef Garlic

Categories Crab

Time 35m

Yield 12 Crab Cakes

Number Of Ingredients 13

Ingredients

6 ounces cornbread stuffing mix (Any Flavor, But I Like Garlic And Herbs)
18 ounces imitation crabmeat (or you can spring for real crab)
1/4-1/3 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
1/4 cup onion, Diced (Red, Green, Sweet, Etc. Your Choice)
2 eggs
1/2 cup sun-dried tomato, As Desired
1/2 cup chopped canned artichoke heart, As Desired

Steps:

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.

Nutrition Facts : Calories 145.8, Fat 3.4, SaturatedFat 0.7, Cholesterol 40.8, Sodium 645.1, Carbohydrate 22.8, Fiber 3.5, Sugar 5, Protein 6.7

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