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!”
READY IN:
35mins
YIELD:
12 Crab Cakes
UNITS:
US

Ingredients Nutrition

  • 6 ounces cornbread stuffing mix (Any Flavor, But I Like Garlic And Herbs)
  • 18 ounces imitation crabmeat (or you can spring for real crab)
  • 14-13 cup Kraft mayonnaise (Fat Free, Light, Or Regular All Work)
  • 4 tablespoons lemon juice (Fresh Or Bottled)
  • 2 tablespoons garlic powder
  • 2 teaspoons dill weed (I Used Dried- If Using Fresh, You Might Want To Decrease To 1 Teaspoon)
  • 2 teaspoons Cavenders salt-free all purpose greek seasoning
  • 2 tablespoons parsley flakes (You Can Use Fresh)
  • 2 stalks celery, Diced
  • 14 cup onion, Diced (Red, Green, Sweet, Etc. Your Choice)
  • 2 eggs
  • Optional
  • 12 cup sun-dried tomato, As Desired
  • Optional
  • 12 cup chopped canned artichoke heart, As Desired

Directions

  1. Preheat oven to 400 degrees F.
  2. Spray METAL muffin pans with butter flavor cooking spray.
  3. Combine all ingredients, mixing throughly.
  4. Spoon mixture into muffin cups, mashing into cup, so that it is full.
  5. Fill any empty cups 1/3 of the way full with water.
  6. Bake about 30 minutes, or until crispy, golden brown on top.
  7. 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.
  8. You can make in mini muffin tins for appitizers. Just watch until golden brown, about 8 or 12 minutes I think.

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