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Muffin Tin Crab Cakes

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!

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making foolproof crab cakes is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe. 


Vertical closeup photo of muffin tin crab cakes in a muffin tin with title text graphic overlay.

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment needed:

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.

Overhead photo of muffin tin crab cakes in a muffin tin and on a wire rack.

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.

Meaty Muffin Tin Crab Cakes on a plate with a lemon wedge.

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?!! (pictured below)

How to make muffin tin crab cakes:

  • Assemble your ingredients and equipment.
  • 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 tin 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.
Meaty Cornflake Muffin Tip Crab Cakes on a plate with a salad and berries in the background.

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!

A round white bowl filled with sunflower crunch kale and cabbage 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!!

A brown oval bowl filled with roasted baby potatoes with garlic and fresh herbs.

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy and foolproof muffin tin crab cakes.

Overhead photo of muffin tin crab cakes in a muffin tin and on a wire rack.

Muffin Tin Crab Cakes

Renee - Kudos Kitchen
With little filler, these cornflake muffin tin crab cakes are extra meaty, extra crunchy, and have big, bold, buttery crab flavor!
5 from 4 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Easy Main Course
Servings 12 crab cakes
Calories 164 kcal


  • 1 can 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 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


  • 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.


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


Serving: 1crab cakeCalories: 164kcalCarbohydrates: 12gProtein: 2gFat: 13gSaturated Fat: 4gCholesterol: 30mgSodium: 286mgFiber: 1gSugar: 2g
Keyword easy crab cakes, foolproof crab cakes, muffin tin crab cakes
Tried this recipe?Let us know how it was!

Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed today’s easy, company-worthy seafood recipe, as much as I’ve enjoyed bringing it to you!

Crab Cakes baked in a muffin tin.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!

Kudos Kitchen by Renee Signature

**Note – The post above includes affiliate links. As always, I truly thank you for your support!

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