Muffin Tin Crab Cakes

Muffin Tin Crab Cakes are bite-sized wonders that pack all the delicious flavor of traditional crab cakes into adorable mini portions. Perfect for kids, appetizers and guests!

 

 

If you’re craving that rich, delicious crab cake flavor but want to shake things up a bit, this is the crab dish for you! 

And when paired with an unforgettable Old Bay Remoulade? These little gems are a crowd-pleaser every time!

I love that crab cake muffins are perfectly bite-sized, making them great for gatherings and special occasions.

The taste of fresh crab meat is so yummy with just a little filler!

Plus the unique muffin tin twist is a conversation starter.

And that Old Bay Remoulade is your next secret weapon! Seriously! It’s unbelievably tangy and flavorful.

Crab Cakes in muffin tins are baked to golden brown perfection, crispy on the outside, and tender inside.

 

 

What Are Crab Cakes?

Crab cakes are a classic seafood dish made primarily of crab meat mixed with various ingredients.

Here, they’ll be mixed with breadcrumbs, egg, and a seasoning mixture that really makes them taste so good!

Then they are shaped into patties, and typically fried or baked until golden brown.

If you love Crab, try this Crab Cheese Dip and Crab Cheese Dip. 

 

 

What Ingredients Are in Muffin Tin Crab Cakes?

Mini crab cakes are gonna combine crab meat with some other really yummy seasonings to make a very tasty dish!

You should be able to find most of these ingredients at most grocery stores. 

For the Crab Cakes:

• Crab Meat: The star of the show, offering that delicious crabby goodness.
• Celery & Onion: Crunch and flavor in every bite.
• Whole Grain Mustard: For that tangy kick.
• Horseradish & Old Bay Seasoning: Spices that elevate the dish to the next level.
• Egg: Helps bind everything together.
• Parsley & Paprika: Color and zest.
• Breadcrumbs: Provides the perfect texture and body.
• Salt and Pepper: For seasoning.

For the Remoulade:

• Mayonaisse and Mustard: These have a nice contrast and forms the base.
• Horseradish & Old Bay Seasoning: Same as above, this really kicks it up a notch.
• Lemon Juice: Use fresh lemon whenever possible.
• Sirarcha: A little bit spicy, but a whole lot of yum!
• Capers: Ah! I love capers in this!
• Lemon Wedges: For squeezing over the finished crab cakes. 

Pro Tips: 

• Use fresh crab meat for the best taste!
• You don’t have to make the dipping sauce but I highly recommend it! It’s the best!
• Any type of bread crumbs will work but I like Panko bread crumbs personally.

 

 

How to Make Muffin Tin Crab Cakes?

The full recipe card for crab cakes is below. But here’s the low down on what you need to know:

1. Prepare your mini muffin pan with nonstick spray.
2. In a large bowl, mix together crab cake ingredients, being gentle to retain crab chunks.
3. Press the mixture into greased muffin tin compartments.
4. Bake crab cakes until golden brown.
5. In a separate small bowl, whip up the remoulade.
6. Carefully remove the crab cakes from the muffin tin, plate, and serve with the tangy remoulade and traditional lemon wedge.

Pro Tips: 

• Let the crab cakes cool for a moment before transferring to your serving platter to keep their shape intact.
• Don’t forget the cooking spray on the bottom of each muffin cup. You don’t want the cakes to stick!

 

 

What to Serve With Muffin Tin Crab Cakes?

You can serve a lot of different things with these delicious crab cakes. 

Lemon wedges for a zesty squeeze, the Old Bay Remoulade for dipping, and perhaps a side salad for a wonderful light dinner on a warm summer evening.

Here are some great recipes I think would go really well with them:

• Farro Spinach Salad
• Salmon Corn Chowder
• 4 Cheese Garlic Bread
• Easy Summer Corn Salad
• Grilled Lemon Pasta
• Zucchini Corn Salad
• Orange Focaccia
• Sweet Chili Edamame
• Thai Curry Mussels
• Parmesan Potato Wedges
• Apple Sweet Potato Casserole
• Fiesta Salad
• 1 Hour Bread Recipe

 

 

How Long to Bake Muffin Tin Crab Cakes?

You should bake these crab cake bites until they’re beautifully golden brown.

That usually takes about 15 minutes in a preheated oven.

If your oven runs hotter or colder than usual, then adjust accordingly.

 

 

Can You Freeze Muffin Tin Crab Cakes?

You can absolutely freeze this crab cake recipe! 

Since they are in a single portion size, I love that I can actually pull out as much as I need at once.

Once cooled, place them in an airtight container and freeze. 

They make for a quick and easy recipe next time.

 

 

Can You Make Muffin Tin Crab Cakes Ahead of Time?

You can definitely make crab cakes ahead of time! 

Just prepare the mixture and then store it in the refrigerator. 

When you’re ready, just press into the muffin cups and bake.

I recommend not prepping it more than 24 hours before you want to bake it. I find that is when I get the best flavor from it.

 

 

How to Store Leftover Muffin Tin Crab Cakes?

Leftover crab cakes should always be kept in the refrigerator.

Make sure to keep them in an airtight container. 

They’ll be a tasty treat for the next day.

 

 

When to Serve Muffin Tin Crab Cakes?

Serve crab cake all the time! SOOOO yummy!

Okay I don’t think I can buy crab meat every day. But if I could? Then I would definitely eat them all the time.

They’re perfect for special occasions, gatherings, or even as a delightful main course on a laid-back evening.

 

 

These muffin tin crab cakes aren’t just another seafood dish. They’re a delicious combo of flavors, textures, and innovative cooking! 

Enjoy every golden brown bite, and don’t forget to share the recipe with fellow seafood lovers!

 

 

Originally Posted: March 15, 2016

Photos and Text Updated: March 25, 2026

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