Tuesday, October 02, 2007

Can You Stand Another Recipe?

Tonight's Dinner: Muffin Tin Crab Cakes

This was the second time making this recipe. I kicked the recipe up a bit but I plan to keep trying to improve on this one. The taste is still too tame. Good. But could be better. My dining companions did say it was an improvement on the first attempt. I appreciated the feedback.

It easily makes 12 muffin crab cakes but I still want to "spice" up the flavor more. I was out of Old Bay seasoning and I am convinced that the recipe could use its added punch... Below is a closeup before placing in the oven.

Below: The baking is completed, ready to be removed from the muffin tin and plated. The recipe follows.


1: LB Crab Meat
2: Cups Restaurant Style Seasoned Croutons (Crushed)
1/2: Red Pepper
3: Scallions (Sliced)
1/4: Cup Mayonnaise
2: Large Eggs
1: Large Egg White
1: Tsp Hot Sauce (Tabasco) I plan to increase this the next time
1/2 Tsp Cajun Spice (I will use Cayenne next time)
1/2 Tsp Celery Salt
1/4 Tsp Fresh Cracked Black Pepper


1. Preheat oven to 425 degrees F.
2. Generously coat a 12-cup nonstick muffin pan with a cooking spray.
3. Mix crab meat, croutons, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt, Cajun spice & black pepper in a bowl until well combined.
4. Divide mixture evenly among the 12 muffin cups.
5. Bake until crispy approximately 20 minutes.



Mom of 5 said...

I have to try these. Could you recommend a good wine?

Wendy said...

All of your recipes have looked great so far!!!

Isabella's Mommy & Daddy said...

Yummy Yummy...
Thanks again..

bbmomof2boys said...

I don't like crab cakes but oh man my hubby does!! Oh - and he makes a very good seafood gumbo!


Alyson & Ford said...

Mom Of 5:

I recently read about a 2004 Bonterra,(Mendocino County, California)Chardonnay, modestly priced at around $12-14. Paired with crab cakes, it was highly touted.

We are die-hard red drinkers and have a very difficult time drinking anything else. However, with that said, a white is more appropriately coupled with crab cakes.

I was reading where the Pinot Grigio's were too light for crab cakes and some of the stronger oak Chardonnay's were too heavy.

We recently paid a long over-due return tour of some Virginia wineries. One grape that was making a strong presence was the Viognier. I would think that a wine featuring the Viognier will make for a fine compliment to your crab cakes.

I ramble and I acknowledge I am not a wine expert by any stretch of the imagination :)


redmaryjanes said...

Aagghh!! That looks so good!!

Lili & Robin said...

Love the recipes!! keep them coming! :)


m said...

yum. They look great. As did the mini pecan desserts. My pb&j doesn't compare favorably. See you soon! mc

Don and Be said...

I've put the recipe in my file - try your favorite meat loaf recipe in a muffin tin - use BBQ sauce or ketchup on top.

OziMum said...

You could finely chop up a chilli and add to it?!!! That's gotta spice it up, I reckon!!!

Looks fantastic! And easy!

Alyson & Ford said...


I was thinking a smoked chipotle. What do you think?