Muffin Tin Crab Cakes Food

MUFFIN TIN CRAB CAKES

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.

MUFFIN TIN CRAB CAKES

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.

MUFFIN-TIN CRAB CAKES

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.

MUFFIN-TIN CRAB CAKES

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.