Description
These Spicy Muffin Tin Crab Cakes are a delightful appetizer featuring lump crab meat combined with flavorful seasonings, baked to perfection in a mini muffin tin. Paired with a zesty Old Bay remoulade and fresh lemon wedges, they’re perfect for parties or a sophisticated snack.
Ingredients
Crab Cakes
- 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
Old Bay Remoulade
- 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
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking your crab cakes evenly.
- Prepare Muffin Tin: Spray a mini muffin tin generously with non-stick cooking spray to prevent the crab cakes from sticking during baking.
- Mix Crab Cake Ingredients: In a medium bowl, gently combine lump crab meat, finely diced celery and onion, whole grain mustard, prepared horseradish, beaten egg, chopped parsley, paprika, Old Bay seasoning, salt, pepper, and bread crumbs. Mix carefully to retain crab meat chunks without breaking them up.
- Fill Muffin Tin: Press the crab mixture firmly but gently into each mini muffin tin cavity, filling 20 spaces total for bite-sized crab cakes.
- Bake Crab Cakes: Place the muffin tin in the oven and bake for 15 minutes until golden and cooked through.
- Prepare Remoulade Sauce: While the crab cakes are baking, combine mayonnaise, mustard, horseradish, lemon juice, sriracha, Old Bay seasoning, and chopped capers in a small bowl. Mix well until smooth.
- Chill Sauce: Keep the remoulade sauce chilled in the refrigerator until ready to serve to maintain freshness and flavor.
- Rest Crab Cakes: After baking, run a knife around the edges of each crab cake carefully to loosen them without cutting, then allow them to rest in the pan for 5 minutes for easier removal.
- Serve: Remove crab cakes from the tin and arrange on a serving platter. Serve alongside the chilled Old Bay remoulade and lemon wedges to add a fresh, tangy finish.
Notes
- Be gentle when mixing the crab meat to keep it chunky and avoid overworking.
- Using a mini muffin tin creates perfectly portioned appetizers that are easy to serve and eat.
- The Old Bay remoulade can be made ahead and refrigerated to enhance flavor melding.
- Adjust sriracha in the remoulade sauce to control the spice level according to your preference.
- Leftovers can be stored in an airtight container and refrigerated for up to 2 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
