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

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