Description
These Mini Muffin Tin Crab Cakes are a delicious and easy appetizer perfect for parties or casual gatherings. Made with lump crabmeat, seasoned with Dijon mustard, Worcestershire sauce, and a touch of Tabasco, then baked to golden perfection in a mini muffin tin. Ready in just 25 minutes, they are crispy on the outside and tender inside, served best with fresh lemon wedges.
Ingredients
Crab Cake Mixture
- 1 pound crabmeat (special or lump)
- 20 saltine crackers (finely crushed)
- 6 green onions (whites and greens finely chopped)
- ½ cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
For Serving
- Lemon wedges
- Optional: Old Bay seasoning or J.O. seasoning for sprinkling
Instructions
- Mix Crab, Cracker, and Onions: In a medium bowl, lightly toss the crabmeat with finely crushed saltine crackers and finely chopped green onions to evenly distribute the ingredients without breaking up the crab too much.
- Prepare the Sauce Mixture: In a small bowl, whisk together mayonnaise, a large egg, Dijon mustard, Worcestershire sauce, and Tabasco sauce until smooth and well combined.
- Combine Mixtures: Gently fold the mayonnaise mixture into the crab mixture until evenly combined, taking care not to overmix. Chill the mixture in the refrigerator while the oven preheats to help the crab cakes hold their shape.
- Preheat Oven: Set your oven temperature to 450°F (232°C) and place racks in the upper and lower third of the oven to ensure even baking.
- Prepare Muffin Tin: Generously grease a 24-well mini muffin tin with cooking spray, such as olive oil or a neutral oil, to prevent sticking and promote browning.
- Form Crab Cakes: Scoop a heaping tablespoon of the crab mixture into each well, then gently press down to compact and shape the crab cakes slightly for uniform sizes.
- Spray Tops: Lightly spray the tops of each crab cake with cooking spray to aid in crisping and browning during baking.
- Bake: Place the muffin tin in the lower third of the oven and bake for 5 minutes. Then move it to the upper third of the oven and bake for an additional 5 minutes, allowing the crab cakes to cook through and develop a golden crust.
- Remove and Serve: Use a butter knife to gently loosen each crab cake from the muffin tin. Serve warm with lemon wedges and, if desired, sprinkle with Old Bay or J.O. seasoning for added flavor.
Notes
- Using real lump crabmeat enhances the flavor and texture of the crab cakes.
- Finely crushed saltine crackers act as a binder without overpowering the delicate crab flavor.
- Chilling the crab mixture before baking helps the cakes hold their shape.
- Cooking spray on the tops helps achieve a crisp, golden finish.
- Carefully move the baking rack positions halfway through baking to ensure even cooking and browning.
- For a spicier kick, increase the amount of Tabasco sauce or add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
