Name: Spicy Mini Muffin Tin Crab Cakes with Old Bay Remoulade Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces lump crab meat; 1/2 stalk celery, finely diced; 1/2 small onion, finely diced; 1 Tablespoon Whole Grain Mustard; 2 Tablespoons prepared horseradish; 1 egg, beaten lightly; 1 Tablespoon parsley, chopped; 1/2 teaspoon paprika; 1 1/2 Tablespoons Old Bay Seasoning; 1/8 teaspoon salt; 1/2 teaspoon pepper; 3/4 cup bread crumbs; 1/2 cup mayonnaise; 1 teaspoon mustard; 1 Tablespoon horseradish; 1 Tablespoon lemon juice; 1 Tablespoon sriracha; 1 Tablespoon Old Bay seasoning; 1 Tablespoon capers, chopped and drained; Lemon wedges, for serving

Jump to Recipe· 4.2 from 64 reviews

If you are looking for a delightful appetizer that bursts with flavor and has just the right amount of kick, these Spicy Mini Muffin Tin Crab Cakes with Old Bay Remoulade Recipe are an absolute must-try. Perfectly bite-sized and packed with tender crab meat, each mini cake offers a savory, spicy punch complemented beautifully by a creamy, zesty remoulade sauce. Whether you’re hosting a gathering or simply craving a sophisticated snack, this recipe brings together simple ingredients to create something truly special and memorable.

Ingredients You’ll Need

Several white bowls filled with different ingredients are arranged on a white marbled surface. At the top left is a bowl with a deep red sauce, below it a bowl with creamy white mayo. To the right of these is a bowl with light beige crumbs, a bowl with mixed spices (deep red, brown, black, and white), and below these are finely chopped white onions and green celery in separate bowls. Near the bottom are a bowl filled with shredded white crab meat, a bowl with whole capers, and two fresh yellow lemons placed side by side. Also visible are small bowls with beige minced ginger, grainy mustard, and smooth yellow mustard. There are fresh green herbs scattered beside the bowls. A single white egg is positioned to the right near the onions and spices. Photo taken with an iphone --ar 4:5 --v 7

Creating these crab cakes is surprisingly straightforward, and each ingredient plays an essential role in balancing texture, flavor, and color. Freshness and quality here make all the difference, ensuring that every bite is a delightful experience.

8 ounces lump crab meat: The star of the dish, providing sweet, tender chunks of seafood goodness.
1/2 stalk celery, finely diced: Adds a subtle crunch and fresh brightness to the crab mixture.
1/2 small onion, finely diced: Brings mild sharpness and depth without overpowering the crab.
1 Tablespoon Whole Grain Mustard: Offers a tangy, textured kick to the crab cakes.
2 Tablespoons prepared horseradish: Infuses a bold heat that awakens your palate gently.
1 egg, beaten lightly: Acts as a binder holding all those delicious bits together.
1 Tablespoon parsley: Provides fresh herbal notes and a splash of green color.
1/2 teaspoon paprika: Lends warmth and a subtle smoky undertone.
1 1/2 Tablespoons Old Bay Seasoning: The iconic blend that elevates the crab cakes to coastal perfection.
1/8 teaspoon salt: Enhances all flavors thoughtfully without overwhelming.
1/2 teaspoon pepper: Adds just the right touch of peppery heat.
3/4 cup bread crumbs: Gives structure and a light, pleasant texture to the cakes.
1/2 cup mayonnaise (for remoulade): Creates a creamy, tangy base for the spicy sauce.
1 teaspoon mustard (for remoulade): Complements the mayo with some subtle zest.
1 Tablespoon horseradish (for remoulade): Continues the gentle spicy theme in the sauce.
1 Tablespoon lemon juice: Adds brightness and a fresh citrusy punch.
1 Tablespoon sriracha: Provides that signature bold heat in the remoulade.
1 Tablespoon Old Bay seasoning (for remoulade): Ties the sauce back to the crab cakes for harmony.
1 Tablespoon capers, chopped and drained: Brings bursts of briny complexity.
Lemon Wedges: For serving, offering a fresh squeeze that lifts every bite.

How to Make Spicy Mini Muffin Tin Crab Cakes with Old Bay Remoulade Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F and giving your mini muffin tin a thorough spray with non-stick spray. This ensures your crab cakes release effortlessly after baking and keeps their shape intact.

Step 2: Combine Crab Cake Ingredients Gently

In a mixing bowl, carefully mix lump crab meat with diced celery, onion, whole grain mustard, horseradish, beaten egg, parsley, paprika, Old Bay seasoning, salt, pepper, and bread crumbs. Handle the mixture with care; you want to keep large chunks of crab meat instead of turning everything into a paste. This chunky texture is part of what makes these mini crab cakes so irresistible.

Step 3: Shape and Bake

Press the crab mixture firmly but gently into each cavity of your prepared mini muffin tin. You should fill about 20 spaces, ensuring even-sized bite-friendly cakes. Place the tin in the oven and bake for 15 minutes until the crab cakes have a golden crust and are cooked through.

Step 4: Whip Up the Old Bay Remoulade

While the crab cakes are baking, mix together the mayonnaise, mustard, horseradish, lemon juice, sriracha, Old Bay seasoning, and chopped capers in a small bowl. This remoulade ties the dish beautifully with its creamy, spicy, and tangy personality. Keep it chilled until you’re ready to serve.

Step 5: Finishing Touches

Once out of the oven, carefully run a knife around each crab cake’s edge to loosen them without cutting, then allow them to rest in the pan for 5 minutes. This resting time lets them settle perfectly, making serving easier and cleaner.

How to Serve Spicy Mini Muffin Tin Crab Cakes with Old Bay Remoulade Recipe

A dark muffin tray with 24 compartments is filled with a mixture of finely shredded white crab meat and small light brown crumbs with hints of green, likely chopped herbs, evenly spread in each compartment. Surrounding the tray on a white marbled surface are four small white bowls with different sauces or ingredients: bright red sauce, dark green capers in water, a small dollop of smooth golden yellow mustard, and a creamy white mayonnaise-like sauce. There are sprigs of fresh green parsley and a whole bright yellow lemon placed near the bowls, adding fresh color contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh lemon wedges are a game changer when serving these crab cakes; a squeeze of lemon juice brightens and balances their spicy richness wonderfully. A sprinkling of extra parsley or finely chopped chives adds a beautiful pop of color, making your platter look as good as it tastes.

Side Dishes

Pair your Spicy Mini Muffin Tin Crab Cakes with a crisp green salad, perhaps with a citrus vinaigrette, to complement the richness of the crab and remoulade. Alternatively, some roasted vegetables or a light coleslaw work perfectly, offering vibrant textures and flavors to round out the meal.

Creative Ways to Present

For a party, arrange the crab cakes on a large serving board with small bowls of the Old Bay remoulade for dipping. You could also serve them atop mini lettuce cups or alongside pickled vegetables for extra tang. Making this recipe your own presentation-wise can add a fun, festive touch that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store your crab cakes in an airtight container in the refrigerator. They stay fresh for up to two days, making them great for quick snacks or lunch additions the next day.

Freezing

These crab cakes freeze beautifully. After baking and cooling completely, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be frozen for up to one month, perfect for whenever craving strikes.

Reheating

To reheat, gently warm crab cakes in a preheated oven at 350°F for about 8-10 minutes. This method keeps them crispy without drying out. Avoid microwaving if possible to preserve their texture and flavor.

FAQs

Can I make these crab cakes without Old Bay seasoning?

While Old Bay seasoning is a classic choice that brings a distinct flavor, you can substitute with a mix of paprika, celery salt, garlic powder, and a pinch of cayenne pepper to maintain a similar taste profile.

Is it necessary to use lump crab meat?

Lump crab meat gives you those lovely, large chunks that make each bite special. However, backfin or claw meat can be used if lump is unavailable, keeping in mind it may alter the texture slightly.

Can I prepare the crab cakes ahead of time before baking?

Absolutely! You can assemble the crab cakes and refrigerate them for up to 6 hours before baking. This is a great time saver for busy entertaining days.

How spicy is this recipe?

This recipe has a pleasant, moderate heat mainly from the horseradish and sriracha, balanced by creamy mayo and lemon juice. You can adjust the amount of sriracha to suit your preferred spice level.

What can I substitute for sriracha in the remoulade?

If you don’t have sriracha, any hot sauce like Tabasco or a chili garlic sauce works well. Choose something that offers both heat and a bit of tang to keep the flavor balanced.

Final Thoughts

These Spicy Mini Muffin Tin Crab Cakes with Old Bay Remoulade Recipe are truly a celebration of fresh seafood flavors with an exciting spicy twist. They come together easily yet feel utterly indulgent, making them a perfect standout at any gathering or a fun treat for yourself. I encourage you to try this recipe, share it with friends, and savor the joy of each delicious, bite-sized cake. Once you do, I’m sure they’ll become a favorite in your recipe rotation just like they are in mine!