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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.


Recipe Summary

40 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Generously coat a 12-cup nonstick muffin pan with cooking spray.

  • 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 1/3 cup crumbs.

Nutrition Facts

2 cakes
208 calories; protein 22.8g; carbohydrates 17.4g; dietary fiber 4.4g; sugars 3.6g; fat 5.8g; saturated fat 0.9g; cholesterol 115.4mg; vitamin a iu 754.9IU; vitamin c 25.2mg; folate 21.4mcg; calcium 70.3mg; iron 1.5mg; magnesium 44.3mg; potassium 93.7mg; sodium 605.7mg; thiamin 0.2mg; added sugar 2g.

1 starch, 3 lean meat