Muffin-Tin Crab Cakes

Muffin-Tin Crab Cakes

10 Reviews
From the EatingWell Kitchen

We've taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties. Make It a Meal: Try these cakes with some tangy tartar sauce and coleslaw.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound crabmeat
  • 2 cups fresh whole-wheat breadcrumbs, (see Tip)
  • ½ red bell pepper, minced
  • 3 scallions, sliced
  • ¼ cup reduced-fat mayonnaise
  • 2 large eggs
  • 1 large egg white
  • 10 dashes hot sauce, such as Tabasco
  • ½ teaspoon celery salt
  • ¼ teaspoon freshly ground pepper
  • 6 lemon wedges, for garnish


  • Active

  • Ready In

  1. Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with cooking spray.
  2. Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.
  • Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about ⅓ cup crumbs.

Nutrition information

  • Serving size: 2 cakes
  • Per serving: 208 calories; 6 g fat(1 g sat); 4 g fiber; 17 g carbohydrates; 23 g protein; 21 mcg folate; 115 mg cholesterol; 4 g sugars; 2 g added sugars; 755 IU vitamin A; 25 mg vitamin C; 70 mg calcium; 2 mg iron; 606 mg sodium; 94 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 3 lean meat

Reviews 10

August 13, 2012
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By: EatingWell User
Muffin-Tin Crab Cakes I agree to mix all ingredients except crab first to leave biger chunks of crab. I also doubled the recipe and used foil cupcake tin (sprayed) on a cookie sheet for easy clean-up. Panko bread crumbs add a great texture. Pros: Easy and Scrumptious!
August 16, 2011
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By: haleak2
Better Than Expected These crab cakes were great. I never thought of making my own bread crumbs in the food processor, but I will definitely be doing so from here on out. So easy! This wasn't the fastest recipe (I'd allow an 45 minutes start to finish if you plan on also making the tangy tartar sauce as suggested in Healthy in a Hurry), but so worth it. I followed the advice of another reviewer and mixed all ingredients minus the crab meat first, then tossed in the crab meat at the end. It definitely allows for larger chunks of meat in the final product. I baked the cakes in the oven for 27 minutes, which allowed for a crispy outside with a moist and flavorful inside of the cake. I served the crab cakes with a Caesar salad with tomato, homemade croutons (whole wheat bread, olive oil, garlic salt, and Parmesan cheese), and used Eating Well's Caesar Dressing recipe ( I love that every part of this meal was made from scratch! Pros: Delicious, Healthy, Good Crab-to-Filling Ratio Cons: pastuerized crab meat is expensive
August 05, 2011
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By: springtime1960
Pleasantly Surprised This is one recipe that would accept variations of spices quite easily. I used Panko breadcrumbs and they worked well. I made the creamy dill sauce and that was really nice. I'm very happy with this recipe and will make it again. Nothing easier than filling muffin tins and baking. You could shape into patties and roll in panko for an extra outside crunch. Pros: Easy to make & good flavor
May 09, 2011
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By: Tamwel
Wonderful flavor and delicious crab cakes, easy! This is a great simple recipe that is big on flavor and low on fat! So much better than fried crab cakes, the flavor really shines. We made these with 1 pound fresh Dungeness Crab meat, claw and body. The flavor of the other ingredients does not overpower the crab. I did add a stalk of celery chopped for a little crunch. I think I would quick saute the red pepper first next time to smooth the flavor. I also used a dash of Cayenne instead of hot sauce to avoid the vinegar flavor of most hot sauces, though... sriracha would be good! We made these cakes on mothers day for my My mother, father and sister in law, they were stunned at how wonderful this recipe is and we had no leftovers. I will be picking up another pound of crab and doing this one again this weekend! Pros: easy, delicious Cons: none
April 14, 2011
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By: nkelleyc
Fabulous Crab Cakes and so easy! My husband and I both loved them. I made them with fresh Backfin crabmeat. I also made them with store bought bread crumbs. Super easy to put together. I carried the recipe around for a week, because I wanted to be sure I had everything to make them. Celery salt wasn't in my pantry, but now it is. We will have these on a regular basis. I served them with a Ceasar Salad. A great light dinner! Pros: These were so yummy! Super Simple to put together! Cons: Crab can be expensive, but it made 12, enough for two meals.
November 25, 2010
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By: EatingWell User
Just made these last night for dinner and all I can say is WOW!! Family said they were as good as the ones they got in Maryland!! Changes I made: omitted the red bell pepper because I think it overpowers the crab flavor. Was only able to get a 1 pound can of claw meat, which is MUCH cheaper but still tasted great. Used white bread crumbs made from fresh bread. And for seasoning, used a good teaspoon of Old Bay along with the tabasco. Also, be sure to mix all the ingredients EXCEPT for the crab first. This will keep the crab in bigger pieces. A nonstick muffin pan made for easy serving, too. SO much cheaper than buying "gourmet" ones and SO simple!! Can't wait to make them again!
October 27, 2010
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By: jevois2009
The ingredients list is missing ... something. "10 dashes hot sauce, such as ..." and no example. I know there are lots of varieties on the market but this omission just caught my eye. :)
October 20, 2010
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By: EatingWell User
Super easy to make and very, very delicious. A little dry (but it could've been my plain bread crumbs), so I would recommend some tarter sauce.
October 05, 2010
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By: EatingWell User
These crab cakes are very good considering how easy they are to make. Coating the muffin tin is very important and good, quality bread crumbs make a difference!
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