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Muffin Tin Crab Cakes

  • Muffin Tin Crab Cakes

    Muffin Tin Crab Cakes

    Muffin Tin Crab Cakes


    1 lb crab meat

    2 cups fresh whole wheat breadcrumbs

    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 fresh ground black pepper

    6 lemon wedges (to garnish)


    Preheat oven to 450 degrees; generously coat a 12-cup nonstick muffin pan with cooking spray.

    Mix crabmeat, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt, and pepper in a bowl until well combined.

    Divide mixture evenly among the 12 muffin cups.

    Bake until crispy and cooked through, 20 to 25 minutes, serve with lemon wedges.

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