Muffin Tin Crab Cakes
With little filler, these cornflake muffin tin crab cakes are extra meaty, extra crunchy, and have big, bold, buttery crab flavor!
Servings: 12 crab cakes
Calories: 164kcal
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
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.
Nutrition
Serving: 1crab cake | Calories: 164kcal | Carbohydrates: 12g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 286mg | Fiber: 1g | Sugar: 2g