Muffin-Tin Crab Cakes

Crab cakes are a popular dish in the United States, particularly in the coastal regions where fresh seafood is abundant.

This is high protein and non vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Muffin-Tin Crab Cakes

Cooking Method: Baking, Pan frying Cuisine: American, Seafood Courses: Appetizer, Lunch Recipe Keys: High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 15 min Rest Time 5 min Total Time 40 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 16 ounce Crab meat
• 1 cup Mayonnaise
• 2 teaspoon Dijon mustard
• 2 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1.5 cup Panko breadcrumbs
• 1 large Egg
• 0.5 cup Green onions, chopped
• 2 tablespoon Fresh parsley, chopped
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• as needed Cooking spray

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, Panko breadcrumbs, egg, green onions, parsley, lemon juice, salt, and black pepper. Mix well.
3. Grease a muffin tin with cooking spray. Divide the crab mixture evenly among the muffin cups.
4. Bake for 12-15 minutes, or until the crab cakes are golden brown and cooked through.
5. Remove from the oven and let them rest for 5 minutes.
6. Carefully remove the crab cakes from the muffin tin and serve hot.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 14g5%

Sugars 2g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.