Muffin Tin Crab Cakes Recipes
MUFFIN TIN CRAB CAKES
With little filler, these cornflake muffin tin crab cakes are extra meaty, extra crunchy, and have big, bold, buttery crab flavor!
Provided by Renee Goerger
Categories Easy Main Course
Time 1h
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees.
- Place the first 13 ingredients (from crabmeat to cilantro) into a large bowl and mix to thoroughly combine.
- Brush each well of the muffin tin with some of melted butter, reserving half of the butter for the top.
- Add approximately ½ teaspoon of cornflake crumbs into each well, rotating the pan to coat the sides of the tins.
- Generously fill each tin with the crabmeat mixture.
- Brush the remaining melted butter liberally over each crab cake.
- Top the cakes with the remaining cornflake crumbs.
- Bake in a preheated oven for 50-60 minutes (or until deeply golden brown).
- Cool for 10 minutes and then loosen the cakes by running a knife around each crab cake.
- Serve hot.
Nutrition Facts : ServingSize 1 crab cake, Calories 164 kcal, Carbohydrate 12 g, Protein 2 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 286 mg, Fiber 1 g, Sugar 2 g
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
MUFFIN-TIN CRAB CAKES
This recipe has taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties. Make it a meal: try these crabcakes with some tangy tarter sauce and coleslaw. Note:To make bread crumbs tear crust from bread then tear into pieces & process in a food processer into coarse crumbs, one slice makes about 1/3 cup crumbs. The recipe is courtesy Eatingwell.com.
Provided by Barb G.
Categories Crab
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 131.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 97.2, Sodium 748.6, Carbohydrate 2.9, Fiber 0.6, Sugar 1.3, Protein 16.9
MUFFIN-TIN CRAB CAKES
We've taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties. Make It a Meal: Try these cakes with some tangy tartar sauce and coleslaw.
Provided by EatingWell Test Kitchen
Categories Healthy Baked Fish Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Generously coat a 12-cup nonstick muffin pan with cooking spray.
- Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 208 calories, Carbohydrate 17.4 g, Cholesterol 115.4 mg, Fat 5.8 g, Fiber 4.4 g, Protein 22.8 g, SaturatedFat 0.9 g, Sodium 605.7 mg, Sugar 3.6 g
MUFFIN-TIN TAMALE CAKES
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. -Suzanne Clark, Phoenix, Arizona
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce., Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter., Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 137 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
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