With little filler, these cornflake muffin tin crab cakes are extra meaty, extra crunchy, and have a big, bold, buttery crab flavor!
The reason I called this “Company’s Coming” Corn Flake Muffin Tin Crab Cakes is because they’re for those special occasions where you want to impress your guests. But shhh. Don’t tell them how easy they are to make. That will be our little secret!
Since I used the canned lump crabmeat found in the refrigerated section at the butcher shop, these crab cakes can get a little pricey, which is why I suggest serving them for special occasions. However, to hold the cost down you can also use the flaked imitation crabmeat, if desired. Or purchase the canned lump crab meat when it’s on sale, and as long as it remains unopened (and kept refrigerated) it will last up to 6 months.
This recipe for Cornflake Muffin Tin Crab Cakes is an updated version of a recipe I shared back in August of 2012 that I called Muffin Tin Baked Crab Cakes. The recipe I’m sharing today is similar but different. And, if I do say so myself, my photos are incredibly better than they were four years ago! I mean honestly, what was I thinking adding a huge faux diamond into a photo with a crab cake? HaHaHa! If you want a good laugh, go check it out. The only thing that hasn’t changed is that I sill love a good muffin tin crab cake, and hopefully you do too!
Follow my easy step-by-step photos to learn how to make Cornflake Muffin Tin Crab Cakes:
Assemble your ingredients and equipment. Begin by adding the crabmeat, lemon zest, and minced shallot in a large bowl.
Add 1 egg, Dijon mustard, crushed saltine crackers, mayonnaise, seafood seasoning, salt and pepper. Stir to combine. Add chopped scallions and chopped cilantro.
Brush melted butter into each well of a muffin tin. Add cornflake crumbs into each well, and then generously fill each with the crabmeat mixture.
Brush the tops of each crab cake with additional melted butter and additional cornflake crumbs. Bake in a preheated 350 degree oven for 50-60 minutes. Cool slightly, and loosen them around the edges with a knife to remove. Serve hot.
- 24 ounces lump crab meat
- 2 tablespoon minced shallots
- 1 tablespoon fresh lemon zest
- 1 egg
- 2 tablespoons Dijon mustard
- ½ cup mayonnaise
- 1 tablespoon seafood seasoning (I use Old Bay)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon fresh lemon juice
- ½ cup crushed saltine crackers
- ½ cup chopped scallions
- 2 tablespoons chopped cilantro
- 5 tablespoons melted butter
- ½ cup cornflake crumbs
- large bowl
- muffin tin
- wooden spoon or spatula
- pastry brush
- measuring spoons and cups
- cutting board
- chef's knife
- Preheat oven to 350 degrees.
- Place the first 13 ingredients (from crabmeat to cilantro) into a large bowl and mix to thoroughly combine.
- Brush each well of a muffin tin with some of melted butter, reserving half of the butter for the top.
- Add approximately ½ teaspoon of cornflake crumbs into each well.
- Generously fill each tin with the crabmeat mixture.
- Brush the remaining melted butter liberally over each crab cake.
- Top the cakes with the remaining cornflake crumbs.
- Bake in a preheated oven for 50-60 minutes (or until deeply golden brown).
- Cool for 10 minutes and then loosen the cakes by running a knife around each crab cake.
- Serve hot.
And since a *pitcher* is worth a thousand words (see what I did there? LOL), I’m coordinating this muffin tin crab cake recipe with my hand painted “Under the Sea” pitcher.
All of my hand painted glassware items are completely dishwasher safe. If there is ever anything I can paint for you, from glassware to fabrics, please don’t hesitate to contact me: firstname.lastname@example.org or visit one of my shops: Etsy, Wazala, or Kudos Kitchen Paints. Custom special orders are always welcome, and I will happily paint and design from any photo, idea or description you send my way.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!