This recipe for crab cake muffins will have you looking at this classic seafood favorite in a whole new way! Crab cake appetizers, anyone? Why, yes please!
So, crab cake muffins. If you have been reading Framed Cooks for any amount of time you are used to the fact that I will muffin-ize pretty much anything. French toast. Meatloaf. CINNAMON ROLLS. I have a recipe for cheeseburger muffins lurking in my pile of things I need to tell you about. So I guess it was only a matter of time before I took one of the Southern husband’s Very Favorite Things…crab cakes… and cooked it up for him in muffin form. Tender on the inside, crispy on the outside crab cake muffins. Let’s make them!You want to pick yourself up a package of foil cupcake liners for these babies. They are deliciously flaky in a way that makes it necessary to bake them up in cupcake liners rather than putting them directly into the muffin tin, and the paper cupcake liners don’t work as well as foil. TRUST ME.
And I just realized that these could also be called Crab Cake Cupcakes. Also I think crab cake muffins has a better ring to it.
You want to get some nice lump crabmeat and break it up into small pieces. Mix it together with some crushed up saltines, a little mayo, some lemon juice and some salt and pepper. And while you don’t HAVE to, I love stirring in a little fresh thyme. Spray your foil cupcake liners with a little cooking spray or olive oil spray, put them in a muffin tin and mush the crab cake mixture into the liners. Pop them into the oven for about 10 to 15 minutes…you want to see some little crispy edges going on.
Ten minutes later, voila!
I drizzle some tartar sauce along the edge of the plate because I am fancy that way, but one way or the other don’t skip the tartare sauce. I usually figure about 2 muffins per person, but the Southern husband may or may not have had three. Because, crab cake muffins!!Print
- 8 ounces lump crab meat, shredded into small pieces
- 1/2 cup finely crushed saltines
- 3 tablespoons mayonnaise
- 1 teaspoon lemon juice
- Pinch each of salt and pepper
- 1 tablespoon fresh thyme leaves (optional)
- Tartar sauce for serving
- Preheat oven to 400. Spray 12 foil cupcake liners with cooking or olive oil spray and place in muffin tin.
- Mix crabmeat, cracker crumbs, mayo, lemon juice, salt and pepper together, along with thyme leaves if you are using. Press into muffin liners.
- Bake for 10-15 minutes or until you see the edges turning crispy brown. Cool for 5 minutes and then serve with tartar sauce.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!