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5
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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!
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
Easy Main Course
Servings:
12
crab cakes
Calories:
164
kcal
Author:
Renee Goerger
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:
1
crab cake
|
Calories:
164
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Cholesterol:
30
mg
|
Sodium:
286
mg
|
Fiber:
1
g
|
Sugar:
2
g