Muffin Tin Crab Cakes Recipe

Name: Muffin Tin Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces cornbread stuffing mix (Any Flavor, But I Like Garlic And Herbs); 18 ounces imitation crabmeat (or you can spring for real crab); 1/4 - 1/3 cup Kraft mayonnaise (Fat Free, Light, Or Regular All Work); 4 tablespoons lemon juice (Fresh Or Bottled); 2 tablespoons garlic powder; 2 teaspoons dill weed (I Used Dried- If Using Fresh, You Might Want To Decrease To 1 Teaspoon); 2 teaspoons Cavenders salt-free all purpose greek seasoning; 2 tablespoons parsley flakes (You Can Use Fresh); 2 stalks celery, Diced; 1/4 cup onion, Diced (Red, Green, Sweet, Etc. Your Choice); 2 eggs; Optional; 1/2 cup sun-dried tomato, As Desired; Optional; 1/2 cup chopped canned artichoke heart, As Desired

Servings: persons

6 ounces cornbread stuffing mix (Any Flavor, But I Like Garlic And Herbs)
18 ounces imitation crabmeat (or you can spring for real crab)
1/4 - 1/3 cup Kraft mayonnaise (Fat Free, Light, Or Regular All Work)
4 tablespoons lemon juice (Fresh Or Bottled)
2 tablespoons garlic powder
2 teaspoons dill weed (I Used Dried- If Using Fresh, You Might Want To Decrease To 1 Teaspoon)
2 teaspoons Cavenders salt-free all purpose greek seasoning
2 tablespoons parsley flakes (You Can Use Fresh)
2 stalks celery, Diced
1/4 cup onion, Diced (Red, Green, Sweet, Etc. Your Choice)
2 eggs
Optional
1/2 cup sun-dried tomato, As Desired
Optional
1/2 cup chopped canned artichoke heart, As Desired

1
Preheat oven to 400 degrees F.
2
Spray METAL muffin pans with butter flavor cooking spray.
3
Combine all ingredients, mixing throughly.
4
Spoon mixture into muffin cups, mashing into cup, so that it is full.
5
Fill any empty cups 1/3 of the way full with water.
6
Bake about 30 minutes, or until crispy, golden brown on top.
7
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.
8
You can make in mini muffin tins for appitizers. Just watch until golden brown, about 8 or 12 minutes I think.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ounces cornbread stuffing mix (Any Flavor, But I Like Garlic And Herbs), 18 ounces imitation crabmeat (or you can spring for real crab), 1/4 - 1/3 cup Kraft mayonnaise (Fat Free, Light, Or Regular All Work), 4 tablespoons lemon juice (Fresh Or Bottled), and more.

Yes, Muffin Tin Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Muffin Tin Crab Cakes

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