Company’s Coming Cornflake Muffin Tin Crab Cakes

With little filler, these cornflake muffin tin crab cakes are extra meaty, extra crunchy, and have a big, bold, buttery crab flavor!

Crunchy Cornflake Muffin Tin Crab Cakes

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!

Buttery Muffin Tin Crab Cakes

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.

Meaty Muffin Tin Crab Cakes

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!

Meaty Cornflake Muffin Tip Crab Cakes

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.

How to make muffin tin crab cakes

Add 1 egg, Dijon mustard, crushed saltine crackers, mayonnaise, seafood seasoning, salt and pepper. Stir to combine. Add chopped scallions and chopped cilantro.

Making muffin tin crab cakes

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.

Making crunchy muffin tin crab cakes.

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.

How to make crunchy crab cakes.

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Company's Coming Cornflake Muffin Tin Crab Cakes
Prep Time
10 mins
Cook Time
50 mins
With little filler, these cornflake muffin tin crab cakes are extra meaty, extra crunchy, and have big, bold, buttery crab flavor!
Renee - Kudos Kitchen: Renee - Kudos Kitchen
  • 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
Tools and equipment
  • large bowl
  • muffin tin
  • wooden spoon or spatula
  • pastry brush
  • measuring spoons and cups
  • cutting board
  • chef's knife
  1. Preheat oven to 350 degrees.
  2. Place the first 13 ingredients (from crabmeat to cilantro) into a large bowl and mix to thoroughly combine.
  3. Brush each well of a muffin tin with some of melted butter, reserving half of the butter for the top.
  4. Add approximately ½ teaspoon of cornflake crumbs into each well.
  5. Generously fill each tin with the crabmeat mixture.
  6. Brush the remaining melted butter liberally over each crab cake.
  7. Top the cakes with the remaining cornflake crumbs.
  8. Bake in a preheated oven for 50-60 minutes (or until deeply golden brown).
  9. Cool for 10 minutes and then loosen the cakes by running a knife around each crab cake.
  10. Serve hot.
Recipe Notes

If you're a fan of the imitation crabmeat (or to hold down the cost), feel free to substitute that for the lump crab meat.

 AMAZON tools and equipment for your consideration:

Crab Cakes baked in a muffin tin.

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.

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:  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!

Kudos Kitchen Custom Signature



  1. I love crab cakes! I never thought to do them in a muffin tin before because I honestly always thought they should be fried.

    • I appreciate frying them too, Matthew. However if you give this method a try, I think you’ll appreciate how good they are this way also.

  2. I love the idea for this. The flavor looks unreal.

  3. SO yummy! These would definitely be great for a dinner party I’m hosting at the end of the month! P.S. At least your old photos were in focus and well lit—some of mine are doozies!!!

  4. Crab cakes area favorite, and I love how much easier they are in a muffin tin – great idea!

  5. What a great idea, my crab cake-loving husband would be ALL over these!

  6. I’m always looking for new ways to flatter my guests – can’t wait to make these crab cakes for them!

  7. These look absolutely delicious! I have to try them! 🙂

  8. This is SUCH a great idea! Love it!

  9. Boy! Those are some meaty crab cakes! I love the added crunch from the Corn Flakes.

  10. This is a great idea! I love crab cakes!

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