Muffin Tin Crab Cakes Recipes
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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