Muffin Tin Crab Cakes Recipes
MUFFIN TIN CRAB CAKES
With little filler, these cornflake muffin tin crab cakes are extra meaty, extra crunchy, and have big, bold, buttery crab flavor!
Provided by Renee Goerger
Categories Easy Main Course
Time 1h
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees.
- Place the first 13 ingredients (from crabmeat to cilantro) into a large bowl and mix to thoroughly combine.
- Brush each well of the muffin tin with some of melted butter, reserving half of the butter for the top.
- Add approximately ½ teaspoon of cornflake crumbs into each well, rotating the pan to coat the sides of the tins.
- Generously fill each tin with the crabmeat mixture.
- Brush the remaining melted butter liberally over each crab cake.
- Top the cakes with the remaining cornflake crumbs.
- Bake in a preheated oven for 50-60 minutes (or until deeply golden brown).
- Cool for 10 minutes and then loosen the cakes by running a knife around each crab cake.
- Serve hot.
Nutrition Facts : ServingSize 1 crab cake, Calories 164 kcal, Carbohydrate 12 g, Protein 2 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 286 mg, Fiber 1 g, Sugar 2 g
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.
Provided by EatingWell Test Kitchen
Categories Healthy Baked Fish Recipes
Time 40m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 208 calories, Carbohydrate 17.4 g, Cholesterol 115.4 mg, Fat 5.8 g, Fiber 4.4 g, Protein 22.8 g, SaturatedFat 0.9 g, Sodium 605.7 mg, Sugar 3.6 g
SPICY CRAB CAKES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 24 spicy crab cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
- Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
- Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.
MUFFIN TIN CRAB CAKES
I love traditional Maryland and Charleston style crab cakes, but hate getting my fingers messing making them. And, if making them for guests, cooking them over a hot stove leaves me looking like something the dogs brought in- not something that needs to be serving a dish at the table! This recipe is simple, healthier- it does not use the oil, and a lot less messy to make! Enjoy!
Provided by Chef Garlic
Categories Crab
Time 35m
Yield 12 Crab Cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Spray METAL muffin pans with butter flavor cooking spray.
- Combine all ingredients, mixing throughly.
- Spoon mixture into muffin cups, mashing into cup, so that it is full.
- Fill any empty cups 1/3 of the way full with water.
- Bake about 30 minutes, or until crispy, golden brown on top.
- These get golden and crunchy on all sides, like traditionally fried crab cakes, which I think is neat. To get less crispy crab cakes, decrease baking time to about 15 or 20 minutes.
- You can make in mini muffin tins for appitizers. Just watch until golden brown, about 8 or 12 minutes I think.
Nutrition Facts : Calories 145.8, Fat 3.4, SaturatedFat 0.7, Cholesterol 40.8, Sodium 645.1, Carbohydrate 22.8, Fiber 3.5, Sugar 5, Protein 6.7
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