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!
Muffin-Tin Crab Cakes
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.
10 Reviews for Muffin-Tin Crab Cakes
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. :)
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.
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!
I can't believe no one else has tried these yet I am cooking them tonight!! Yummy easy quick and delish!!!!