Muffin-Tin Crab Cakes

Muffin-Tin Crab Cakes

Muffin-Tin Crab Cakes


This recipe, Muffin-Tin Crab Cakes, we’ve taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins.  For the best taste, look for pasteurized crabmeat in the refrigerator case at your market’s fish counter, a better choice than canned varieties.  Try these cakes with tangy tartar sauce and coleslaw.


Muffin-Tin Crab Cakes Recipe


Muffin-Tin Crab Cakes

1 lb. crabmeat

2 cups fresh whole-wheat breadcrumbs

½ cup red bell pepper, minced

3 scallions, sliced

¼ cup reduced-fat mayonnaise

2 large eggs

1 large egg white

10 dashes hot sauce, such as, Tabasco

½ tsp. celery salt

¼ tsp. freshly ground pepper

6 lemon wedges, for garnish


Preheat oven to 450 F.  Generously coat a 12 cup non-stick muffin pan with cooking spray.

Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl; mix until well combined.  Divide mixture evenly among muffin cups.  Bake until crisp and cooked through, 20 – 25 minutes.  Serve with lemon wedges.          6 servings, 2 cakes each

*  Cover and refrigerate for up to 2 days.  Reheat in microwave or serve cold.


(Recipe for Muffin-Tin Crab Cakes, Diabetic Connect, 2015)


Seafood Crepes Bearnaise

Seafood Crepes Bearnaise

Seafood Crepes Bearnaise

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


“This family favorite is a great treat on chilly nights.  It’s warming and has so much flavor in every bite.  I like to serve it with a tossed salad and rolls.”

                Kristy Barnes-Armstrong                                                              Marysville, Washington


Seafood Crepes Bearnaise Recipe

Seafood Crepes Bearnaise

1 cup 2% milk

3 eggs

3 Tbsp. butter, melted

¾ cup flour

¼ tsp. salt

Filling:   2 envelopes béarnaise sauce

½ lb. bay scallops

2 tsp. butter

½ lb. cooked small shrimp, peeled, deveined a chopped

1 cup imitation crabmeat

1 cup (4 oz.) shredded cheddar cheese

In a small bowl, combine milk, eggs and butter.  Combine flour and salt; add to milk mixture and mix well.  Cover and refrigerate for 1 hour.

Heat a lightly greased 10 inch nonstick skillet over medium heat; pour ¼ cup batter into the center of skillet.  Lift and tilt pan to coat bottom evenly.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter, greasing skillet as needed.  When cool, stack crepes with waxed paper or paper towels in between.

Prepare béarnaise sauce according to package directions.  Meanwhile, in a large skillet, cook scallops in butter over medium heat for 3-4 minutes or until scallops are firm and opaque.  Add the shrimp, crabmeat and béarnaise sauce; heat through.  Set aside ½ cup filling.

Spread 1/3 cup filling down the center of each crepe; fold sides and ends over filling and roll up.  Place in a greased 9×13 inch baking dish.  Spoon reserved filling over top; sprinkle with cheese.  Bake, uncovered, at 350 F. for 10-15 minutes or until heated through and cheese is melted.     5 servings


(Recipe for Seafood Crepes Bearnaise was in