Muffin Tin Crab Cakes Recipes

SPICY CRAB CAKES

Steps:

• Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
• Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
• Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.

MUFFIN-TIN CRAB CAKES

Steps:

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

MINI CRAB CAKES AND CAJUN TARTAR

Steps:

• For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve.
• For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce.

MUFFIN-TIN CRAB CAKES

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.

MUFFIN TIN CRAB CAKES

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.