Muffin-Tin Crab Cakes

December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.8 (85 votes)

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.

"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...
Muffin-Tin Crab Cakes

10 Reviews for Muffin-Tin Crab Cakes

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.

Easy and Scrumptious!
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!

Delicious, Healthy, Good Crab-to-Filling Ratio
Muffin Tin Crab Cakes with Tangy Tartar Sauce and a side of Caesar Salad
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.

Easy to make & good flavor
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!

easy, delicious
Comments (1)


horseygal wrote 4 years 36 weeks ago

Oh yes, I used a multi grain/seed bread, cut off the crusts and tore into pieces. Then put the bread is a food processor and made fresh crumbs. The cakes were not dry and sooo moist and delicious.

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!

These were so yummy! Super Simple to put together!

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