Another fun and tasty way to eat crab cakes is in cupcake form. These savory cupcakes are great for parties, as an appetizer, or as a unique way to serve seafood for dinner. They are full of tasty ingredients and lump crab meat.
Ingredients: 1 pound lump crab meat. 1/2 cup mayonnaise. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup diced red bell pepper. 2 tablespoons chopped fresh parsley. 1 tablespoon Dijon mustard. 1 egg, beaten. 1 teaspoon Old Bay seasoning. 1/2 teaspoon Worcestershire sauce. Salt and pepper to taste. 12 cupcake liners.
Instructions: Preheat your oven to 350F 175C. In a large bowl, combine mayonnaise, breadcrumbs, Parmesan cheese, red bell pepper, parsley, Dijon mustard, beaten egg, Old Bay seasoning, Worcestershire sauce, salt, and pepper. Gently fold in the lump crab meat, being careful not to break up the crab meat too much. Place cupcake liners in a muffin tin. Spoon the crab cake mixture evenly into the cupcake liners. Bake in the preheated oven for 20-25 minutes, or until the crab cakes are golden brown and set. Remove from the oven and let them cool for a few minutes before serving. Serve your delicious crab cake cupcakes with your favorite dipping sauce or tartar sauce. Enjoy!
Prep Time: 20 minutes
Cook Time: 25 minutes
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