Crab Cake Recipe Baked In Muffin Tin
If you're a seafood lover, then you know that crab cakes are one of the most delicious dishes around. They are perfect as a main course or as an appetizer, and there are many variations of them, from classic to spicy. But have you ever tried making crab cakes baked in a muffin tin? This recipe is easy to make, and the result is a delicious, golden-brown crab cake that's perfect for any occasion.
Ingredients:
- 1 pound of lump crabmeat
- 1 cup of panko breadcrumbs
- 1 small onion, finely chopped
- 1 large egg, beaten
- 1/4 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper (optional)
- 3 tablespoons of melted butter
Instructions:
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup muffin tin with cooking spray or butter.
- In a large bowl, combine the lump crabmeat, panko breadcrumbs, and finely chopped onion. Stir well to combine.
- In a separate bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, salt, black pepper, and cayenne pepper (if using).
- Pour the egg mixture over the crabmeat mixture and stir until everything is combined.
- Divide the crab cake mixture evenly between the 12 muffin cups. Press the mixture down gently to flatten it slightly.
- Brush the top of each crab cake with melted butter.
- Bake in the preheated oven for 18-20 minutes, or until the crab cakes are golden brown on top and cooked through.
- Remove from the oven and allow them to cool for a few minutes before using a butter knife to remove them from the muffin tin.
How to Serve:
These crab cakes are delicious on their own, but you can also serve them with your favorite dipping sauce, such as tartar sauce or remoulade. You can also serve them with a side salad or roasted vegetables for a healthy and balanced meal. They are perfect for a dinner party appetizer or a family dinner.
Tips:
- Make sure to use lump crabmeat for the best texture and flavor.
- Use fresh breadcrumbs instead of panko if you have them on hand.
- If you don't have a muffin tin, you can bake the crab cakes on a baking sheet lined with parchment paper.
- You can freeze the unbaked crab cakes and bake them later. Just make sure you thaw them overnight in the fridge before baking.
- Don't overcook the crab cakes, or they will be dry. Keep an eye on them in the oven and remove them as soon as they are golden brown and cooked through.