Cool & Creative Ways to Use Your Muffin Tins!

Muffin Tin Crab Cakes

on May 3, 2012

I am very excited to bring you this one! I was perusing Pinterest when I came across it. The photo stopped me dead in my tracks! We all LOVE crab cakes here at my house and this one was just beautiful AND it came from a muffin tin!! I traced it back to a gal named  Crissy at Crissy’s Crafts and it turns out I had already pinned the recipe from Eating! Here is Crissy’s photo…

Beautiful right?!! I think hers looks better than the one from Eating Well and they have professionals working for them 😉 Way to go Crissy!!

By making these in a muffin tin you don’t have to deal with the fuss and muss of frying them AND we all know that baking is the healthier cooking option anyway 🙂

Be sure to read the reader’s reviews at Eating for some variations on the recipe, you can use different types of crab meat and bread crumbs. I would personally omit the red bell pepper in mine or maybe saute it first as one reader suggests to smooth the flavor… sometimes they can be a little over powering 😉

Muffin Tin Crab Cakes (Recipe makes 6 servings, 2 cups each)


1 pound crab meat
2 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 red bell pepper, minced
3 scallions, sliced
1/4 cup reduced-fat mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce, such as Tabasco
1/2 teaspoon celery salt
1/4 teaspoon freshly ground pepper
6 lemon wedges, for garnish

  1. Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with cooking spray.
  2. Mix crab, (see tips)  breadcrumbs, bell peppers, 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.

Tip: For the best taste, look for pasteurized crab meat in the refrigerator case at your market’s fish counter, a better choice than canned varieties.

Tip: Mix all the ingredients EXCEPT for the crab first. This will keep the crab in bigger pieces.


Per serving: 183 calories; 5 g fat ( 1 g sat , 1 g mono ); 124 mg cholesterol; 18 g carbohydrates; 2 g added sugars; 21 g protein; 6 g fiber; 574 mg sodium; 96 mg potassium.

This is the photo from Eating Well. They also suggest serving this with some tangy tartar sauce and coleslaw as seen pictured here. One reader served it with Caesar salad with tomato, homemade croutons (whole wheat bread, olive oil, garlic salt, and Parmesan cheese), and used Eating Well’s Caesar Dressing recipe (

A great light dinner, I hope you all enjoy this one, I know my family will 😉


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