How to Make EASY Mini Crab Cake Appetizers



Forget about using muffin tins for just baking muffins. Who knew that muffin tins are the perfect tool for making scrumptious bite sized appetizers? Here’s how to create quick and easy crab cake hors d’oeuvres with just a few simple ingredients and a muffin tin. This recipe is perfect for Meatless Fridays before Easter. And bonus! These bite sized flavorful minis are portion controlled– even though you’ll want to eat the whole tray. Throwing a cocktail party? Wow your guests with this recipe.

Here’s the crab cake recipe (with wine pairing suggestions!)
Mini Crab Cakes Mix 16 ounces jumbo lump crab, 2/3 cup panko, 4 tablespoons mayonnaise, 2 tablespoons of lemon juice and chopped chives, 1/4 teaspoon kosher salt, a pinch of black pepper ¼ teaspoon of cayenne. Lightly press into 12 oiled muffin cups and chill 15 minutes. Bake at 400 degrees F until golden brown, 10 minutes.

Pair with a New Zealand Sauvignon Blanc or Champagne (if you’re feelin’ fancy!)

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5 comments

  1. Thanks, I'm making these for Valentine's Day for my honey!

  2. Im making these today for a catering event in 2 weeks. How would I freeze these?

  3. Nice to meet you. Saw your tweet about #SSSVEDA and I as well will be doing VEDA this month. Those crab cakes look super yummy. I might have to try this soon 🙂

  4. Heyo! Forgot to mention in the video – this recipe also works well with a mini muffin tin as well. You'll just get double (or triple) the amount of mini crab cakes – just a wee bit smaller.

    Have you tried this recipe? I'd love to know if you did! 😍

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