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Yield: 6 servings, 2 cakes each or  @40 small appetizer size.


1 pound crabmeat

1 cups panko bread crumbs  

1/4 cup corn meal

 1/2 red bell pepper, minced

 3 scallions, sliced  

 1 cup fresh or frozen corn

 1/4 cup reduced-fat mayonnaise

 3 large eggs

 10 dashes hot sauce, such as Tabasco

 1/2 teaspoon each - celery salt and thyme

 1/4 teaspoon freshly ground pepper   

 cornmeal or polenta for coating for appetizers

 6 lemon wedges for garnish


1. Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with cooking spray or for appetizers, use a cookie sheet.. 


2. Mix crab, bread crumbs, corn meal. bell pepper, scallions, mayonnaise, eggs, hot sauce, celery salt, thyme and pepper in a large bowl until well combined. 


For muffin cups, dust each muffin tin with cornmeal then divide mixture evenly into 12 cups. 

Bake until crispy and cooked through, 20 to 25 minutes.


For appetizers, use heaping Tbsp. of crab mixture. Make into a ball.  Roll each ball in cornmeal and place on cookie sheet. 

Bake for @15 mins.  Serve hot.  


Can be made early and rewarmed in microwave or oven.   Serve with meyer lemon mayonnaise and lemon wedges.  


Lemon Mayonnaise -mix together

1/2 cup mayonnaise

grated peel of 1 lemon- preferably a meyer lemon

juice of 1/2 lemon

2 cloves garlic, chopped

Crab Cakes

Muffin-Tin or Appetizer Crab Cakes. The original recipe was from EatWell Magazine.


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