Mini Muffin Tin Crab Cakes

Three mini crab cakes on a plate with a fork and lemon wedge.

5 from 1 vote

Mini Muffin Tin Crab Cakes

Mini crab cakes are a classic for a reason - bite-sized, full of flavor, and always the first thing gone at a party. This version skips the frying and uses a mini muffin tin instead, so you get perfectly crispy edges and zero mess every single time.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Snack

Cuisine: American

Servings: crab cakes

Calories: 63kcal

Author: Callan Wenner

Equipment

mini muffin tin
mixing bowl

Ingredients

1 pound crabmeat special or lump
20 saltine crackers finely crushed
6 green onions whites and greens finely chopped
½ cup mayonnaise
1 large egg
1 tablespoon dijon mustard
1 tablespoon worcestershire sauce
1 teaspoon tabasco
Lemon wedges for serving

Instructions

In a medium bowl, lightly toss the crabmeat with the cracker crumbs and scallions.
1 pound crabmeat, 20 saltine crackers, 6 green onions
In a small bowl, whisk the mayonnaise with the egg, mustard, worcestershire sauce and tabasco until smooth.
½ cup mayonnaise, 1 large egg, 1 tablespoon dijon mustard, 1 tablespoon worcestershire sauce, 1 teaspoon tabasco
Gently fold the mayonnaise mixture into the crab until evenly combined. Rest the mixture in the fridge while the oven heats up.
Preheat the oven to 450℉ and arrange a rack in the upper third and lower third of the oven.
Grease a 24-well mini muffin tin generously with cooking spray (olive oil or neutral oil works).
Add a heaping tablespoon scoop of the crab mixture into each well, then gently push down to compact the crab cake a bit. Spray all of the tops with cooking spray.
Bake in the lower third of the oven for 5 minutes, then in the upper third for 5 minutes.
Use a butter knife to remove each crab cake, then serve with lemon wedges, or a sprinkle of Old Bay or J.O. seasoning!
Lemon wedges for serving

Video

Notes

Store leftover crab cakes in an airtight container in the fridge for up to two days. Reheat in a 375°F oven for 5-7 minutes until warmed through and the edges crisp back up. I don't recommend the microwave - it makes them soft and a bit rubbery.

Nutrition