Muffin-Tin Crab Cakes

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 (http://www.eatingwell.com/recipes/caesar_salad_dressing.html). I love that every part of this meal was made from scratch!

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!