With very little filler, these Muffin Tin Crab Cakes are extra meaty, extra crunchy, and have a big, bold, buttery crab flavor!
This easy to prepare crab recipe are for those special occasions when you want to impress, but don't want to fuss.
But shhh. Nobody needs to know just how easy these muffin tin crab cakes are to make. That will be our little secret!
This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.
Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- Why are these muffin tin crab cakes best for special occasions?
- Can these crab cakes be made in advance?
- How long can these be refrigerated before baking?
- Can the cilantro be left out of this recipe?
- Can parsley be substituted for the cilantro?
- A funny look back:
- How to make muffin tin crab cakes:
- Sides to serve along with these muffin tin crab cakes:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- lump crab meat
- cornflake crumbs
- butter
- shallots
- scallions
- oyster crackers (or saltines)
- lemon juice and zest
- mayonnaise
- Dijon mustard
- old bay seafood seasoning
- egg
- cilantro (optional)
- salt and pepper
Kitchen tools and equipment needed:
- standard muffin tin
- lemon zester
- citrus juicer
- chef's knife
- cutting board
- measuring cups and spoons
- large mixing bowl
- wooden spoon or spatula
- pastry brush
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
Why are these muffin tin crab cakes best for special occasions?
Since the canned lump crabmeat (found in the refrigerated section at the butcher shop) can get a little pricey, that 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.
Can these crab cakes be made in advance?
If you are serving these for a special occasion, what's nice is that they can be prepared in advance and then kept in the refrigerator until you're ready to bake.
How long can these be refrigerated before baking?
Keep them covered with foil and they can keep in the refrigerator overnight if needed.
Allow the chilled crab cakes to sit at room temperature for 30 minutes before baking. Remove the foil before baking.
Can the cilantro be left out of this recipe?
If you really have a strong aversion to cilantro, please feel free to leave it out.
Having said that, I feel that the cilantro adds another light citrus flavor to these crab cakes which makes them really special and flavorful.
Can parsley be substituted for the cilantro?
Yes, if you must, but parsley won't give the same brightness and flavor pop as the cilantro does.
A funny look back:
This recipe for Muffin Tin Crab Cakes is an updated version of a recipe I shared back in August of 2012.
While the recipe remains unchanged, at least I can say that my photos are much better now then they were four years ago!
I mean, honestly, what was I thinking adding a huge faux diamond into a photo with crab cakes?!!
How to make muffin tin crab cakes:
- Assemble your ingredients and equipment.
- 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 tin 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.
Sides to serve along with these muffin tin crab cakes:
*Sunflower Crunch Kale and Cabbage Salad (pictured below)
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!! Dig in! You’re going to love this colorful salad!
*Roasted Baby Potatoes with Herbs and Garlic (pictured below)
These roasted baby potatoes are creamy in the center, and golden brown and crispy on the outside. Pair all that deliciousness with a dipping sauce made of mustard, horseradish, and mayonnaise and you have the perfect side dish or even a fun and unusual party appetizer!! YUM!!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Muffin Tin Crab Cakes
Ingredients
- 1 can (24 ounces) lump crab meat cleaned with any shells removed
- 2 tablespoon minced shallots
- 1 tablespoon fresh lemon zest
- 1 egg
- 2 tablespoons Dijon mustard
- ½ cup mayonnaise
- 1 tablespoon seafood seasoning I used 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
Instructions
- 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 the 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, rotating the pan to coat the sides of the tins.
- 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.
Notes
Nutrition
I sincerely hope you've enjoyed today's easy, company-worthy seafood recipe, as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Beth says
Elegant and easy are my favorite recipes! This post is great at explaining the steps to achieve this delicious recipe!
Renée says
Thanks, Beth!
Ashley says
Made these for some dinner guests and they were a hit. Thanks for the recipe!
Renée says
You are welcome, Ashley!
Michelle Goth says
This is a great idea! I love crab cakes!
Kirsten/ComfortablyDomestic says
Boy! Those are some meaty crab cakes! I love the added crunch from the Corn Flakes.
Justine | Cooking and Beer says
This is SUCH a great idea! Love it!
Dee says
These look absolutely delicious! I have to try them! 🙂
Jenny | Honey and Birch says
I'm always looking for new ways to flatter my guests - can't wait to make these crab cakes for them!
Kimberly @ The Daring Gourmet says
What a great idea, my crab cake-loving husband would be ALL over these!
Erin @ Dinners, Dishes, and Desserts says
Crab cakes area favorite, and I love how much easier they are in a muffin tin - great idea!
Liz says
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!!!
Jocelyn (Grandbaby cakes) says
I love the idea for this. The flavor looks unreal.
Matthew From Nomageddon says
I love crab cakes! I never thought to do them in a muffin tin before because I honestly always thought they should be fried.
Renée says
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.