Savory Baked Crab Cakes in a Muffin Tin
Indulge in the delightful flavors of the seaside with these Savory Baked Crab Cakes in a Muffin Tin. Combining the essence of traditional Maryland and Charleston crab cakes, this recipe streamlines the cooking process, allowing you to create delicious crab cakes without the mess and fuss. With the convenience of baking in muffin tins, these cakes achieve a crispy, golden-brown exterior while remaining tender and flavorful on the inside. Perfect for entertaining guests, these healthier crab cakes use no oil and are customizable with your favorite herbs and vegetables. Whether using imitation crab meat or the freshest lump crab, these bites are sure to impress. Enjoy them as an appetizer or a main course, and experience the joy of a seafood feast without the drudgery of frying!
N/A
Servings
150
Calories
13
Ingredients
Ingredients
cornbread stuffing mix
6 ounces (Any flavor, preferably garlic and herbs)
imitation crabmeat
18 ounces (You can use real crab for a finer taste)
Kraft mayonnaise
1/4-1/3 cup (Fat free, light, or regular mayonnaise work)
lemon juice
4 tablespoons (Fresh or bottled)
garlic powder
2 tablespoons (None)
dill weed
2 teaspoons (Dried; reduce to 1 teaspoon if using fresh)
Cavenders salt-free all-purpose Greek seasoning
2 teaspoons (None)
parsley flakes
2 tablespoons (Can use fresh parsley)
celery
2 stalks (Diced)
onion
1/4 cup (Diced (red, green, sweet, etc. choice is yours))
eggs
2 (None)
sun-dried tomato
1/2 cup (As desired)
chopped canned artichoke heart
1/2 cup (As desired)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Lightly spray metal muffin tins with butter-flavored cooking spray to prevent sticking.
3
In a large mixing bowl, combine the cornbread stuffing mix, imitation crab meat (or real crab, if using), mayonnaise, lemon juice, garlic powder, dill weed, Cavenders seasoning, parsley flakes, diced celery, diced onion, eggs, sun-dried tomatoes, and chopped artichoke hearts. Mix everything thoroughly until well combined.
4
Using a spoon or ice cream scoop, fill each muffin cup with the mixture, pressing down gently to ensure they are packed tightly.
5
For any empty muffin cups, fill them about 1/3 of the way with water. This helps to keep the cakes moist while baking.
6
Bake in the preheated oven for approximately 30 minutes, or until the tops are crispy and golden brown. For a softer crab cake texture, reduce baking time to 15-20 minutes based on your texture preference.
7
If you prefer mini crab cakes, use a mini muffin tin and bake for about 8-12 minutes, monitoring closely for a golden brown color.
8
Remove from the oven and let cool slightly before serving. Enjoy your delicious crab cakes warm with a side of tartar sauce or lemon wedges!
Nutrition Information
7.5g
Fat
11.67g
Carbs
8.33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Baked Crab Cakes in a Muffin Tin?
They are a healthier, oven-baked seafood appetizer or main course that combines Maryland and Charleston styles, cooked in a muffin tin to achieve a crispy exterior and tender interior without frying.
Can I use real crab meat instead of imitation?
Yes, you can substitute the 18 ounces of imitation crabmeat with real lump crab for a finer taste.
What oven temperature is required for this recipe?
The oven should be preheated to 400°F (200°C).
How long do I bake the crab cakes?
Bake for approximately 30 minutes for a crispy and golden brown top. For a softer texture, reduce the baking time to 15-20 minutes.
How do I prevent the crab cakes from sticking to the muffin tin?
Lightly spray metal muffin tins with butter-flavored cooking spray before filling them with the mixture.
Can I make mini crab cakes with this recipe?
Yes, use a mini muffin tin and bake for about 8-12 minutes, monitoring them closely for a golden brown color.
Why should I put water in empty muffin cups?
Filling any empty muffin cups about 1/3 of the way with water helps to keep the crab cakes moist while they bake.
What type of stuffing mix is recommended?
The recipe calls for 6 ounces of cornbread stuffing mix, preferably a garlic and herb flavor.
How many calories are in each serving?
There are approximately 150 calories per serving.
What is the fat content of these crab cakes?
Each serving contains 7.5g of fat.
How much protein is in each serving?
Each serving provides 8.33g of protein.
How many carbohydrates are in these crab cakes?
There are 11.67g of carbohydrates per serving.
What kind of mayonnaise should I use?
You can use 1/4 to 1/3 cup of Kraft mayonnaise; fat-free, light, or regular varieties all work well.
Can I use fresh herbs instead of dried?
Yes, you can use fresh parsley instead of flakes, and if using fresh dill, reduce the amount to 1 teaspoon.
What specific seasoning is used in this recipe?
The recipe uses 2 teaspoons of Cavender's salt-free all-purpose Greek seasoning.
How much lemon juice is needed?
The recipe requires 4 tablespoons of lemon juice, which can be fresh or bottled.
What vegetables are included in the mixture?
The ingredients include 2 stalks of diced celery and 1/4 cup of diced onion.
What type of onion is best for this recipe?
You can use any onion of your choice, such as red, green, or sweet onion.
Are there any unique ingredients in these crab cakes?
This recipe includes 1/2 cup of sun-dried tomatoes and 1/2 cup of chopped canned artichoke hearts for added flavor.
How many eggs are required for binding?
The recipe uses 2 eggs to help bind the ingredients together.
How do I pack the mixture into the muffin tin?
Use a spoon or ice cream scoop to fill the cups, pressing down gently to ensure the mixture is packed tightly.
Is there any oil used in the preparation?
No oil is used in the recipe, making it a healthier alternative to traditional fried crab cakes.
How much garlic powder should I add?
The recipe calls for 2 tablespoons of garlic powder.
Can I serve these for a party?
Yes, these are perfect for entertaining guests as they are easy to prepare and serve.
What should I serve with the crab cakes?
They are best enjoyed warm with a side of tartar sauce or lemon wedges.
How much imitation crabmeat is used?
The recipe requires 18 ounces of imitation crabmeat.
What is the primary flavor profile of these cakes?
They feature savory seafood flavors enhanced by Greek seasoning, dill, garlic, and tangy lemon.
Is this recipe suitable for a main course?
Yes, these can be served either as a seafood appetizer or as a main course.
How much dill weed is needed?
The recipe uses 2 teaspoons of dried dill weed.
How many grams of fiber or sugar are in the recipe?
The nutritional information provided indicates that fiber and sugar content are null or not specified.