Muffin Tin Crab Cakes Recipe

Found this great looking recipe from simple-nourished-living.com.
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Muffin Tin Crab Cakes Recipe:

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Looking for a light, flavorful dinner that’s as easy as it is impressive? These Muffin Tin Crab Cakes are the simplest low-carb, low-calorie crab cakes you’ll ever make. Just mix the ingredients, scoop into a muffin pan, and bake!

Whether it’s a warm summer night or a relaxed weekend brunch, these baked crab cakes make a perfect addition to your table. No frying, no fuss—just crisp, golden crab cakes every time.

Low calorie, low carb crab cakes

Why You’ll Love These Crab Cakes

Quick & Easy: Just mix, scoop, and bake!

Low Calorie & Low Carb: Only 90 calories per cake.

WW-Friendly: Easy to track in the WW app.

No Frying Required: Baked to crispy perfection.

Versatile: Perfect for dinner, brunch, or as a light appetizer.

Nutrition & WW Points

According to my calculations, each crab cake has approximately 90 calories.

To see your WW Points for this recipe, track it in the WW App!

(You must be logged into WW on a smartphone or tablet.)

Ingredients

8 ounces lump crabmeat – Be sure to pick through for shells.

1/2 cup dry breadcrumbs – Use gluten-free if needed.

1/4 cup diced red bell pepper – Adds sweetness and color.

1/4 cup sliced green onions – Mild onion flavor that doesn’t overpower.

2 tablespoons light mayonnaise – Keeps it moist without extra fat.

1 large egg white – Binds everything together.

1/4 teaspoon Old Bay seasoning – The classic spice blend for seafood.

Optional Add-In: A squeeze of lemon juice or a dash of hot sauce for extra zip.

How to Make Crab Cakes in a Muffin Tin Step by Step

Step 1: Prep

Preheat your oven to 425°F. Line a 6-cup muffin tin (affiliate link) with foil liners and lightly mist with nonstick spray.

Ready to make crab cakes

Step 2: Mix

In a medium bowl, combine all ingredients. Mix gently to keep the crabmeat in chunks for better texture.

Combine all the ingredients in a mixing bowl

Step 3: Scoop

Divide the mixture evenly into the prepared muffin cups.

Divide the crab mixture evenly among the prepared muffin cups

Step 4: Bake

Bake for 16 to 20 minutes, or until the tops are golden and the cakes are cooked through.

Fresh baked crab cakes

Step 5: Serve

Remove from oven and let sit for a few minutes. Carefully lift out using the foil liners, or loosen with a thin knife if not using liners.

Low carb muffin tin crab cakes

Step 7: Store any leftover crab cakes in an airtight container in the refrigerator.

Recipe Notes & Tips

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Foil Liners Are Your Friend: They make cleanup and removal super easy.

Going Gluten-Free? Just swap in gluten-free breadcrumbs.

Serving Suggestions

What goes well with crab cakes? Pair your baked crab cakes with any of these light, fresh sides:

Grilled or Roasted Asparagus – Crisp-tender spears with a hint of char make a perfect warm-weather side.

Broccoli Salad – A crunchy, colorful mix of broccoli, onion, and a light creamy dressing—great for cookouts or meal prep.

Healthy 2-Ingredient Coleslaw – Quick, tangy, and low in calories—this slaw adds crunch without the fuss.

Low-Fat Asian Slaw with Pineapple – Sweet and tangy with a tropical twist, this slaw is a refreshing contrast to savory crab cakes.

Sliced Cucumber Salad or Spicy Sesame Cucumber Salad – Cool and crisp cucumbers tossed in a light vinaigrette or with a kick of sesame heat.

Orange Spinach Salad – A bright and citrusy green salad that adds freshness and color to your plate.

Chopped Greek Salad -A hearty blend of cucumbers, tomatoes, olives, and feta with a zesty lemon-oregano dressing.

Easy Artichoke Tomato Salad – Juicy tomatoes and marinated artichokes tossed with herbs and olive oil—simple and flavorful.

Or serve over a simple green salad for a low-carb meal.

Crab cakes and mixed greens salad

Leftover Ideas

Crab Cake Sandwich: Serve on a light bun or English muffin with lettuce and tomato.

Brunch Favorite: Warm up and enjoy with scrambled eggs or tucked into an omelet.

Lunch on the Go: Add to a wrap with greens and light dressing.

What Readers Are Saying

“So simple and flavorful! I made these for a weekend brunch and they were a hit. Even my picky eater loved them!”

— Diane S.

“Perfect WW recipe—low in points and super satisfying. I make a double batch and freeze extras.”

— Mark R.

If you’ve made these low carb Crab Cakes, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

▢ 8 ounces lump crabmeat

▢ 1/2 cup dry breadcrumbs (I used plain)

▢ 1/4 cup diced red bell pepper

▢ 1/4 cup thinly sliced green onion

▢ 2 tablespoons light mayonnaise

▢ 1 large egg white

▢ 1/4 teaspoon Old Bay seasoning

Preheat oven to 425F degrees. Line a 6-cup muffin tin (affiliate link) with foil liners and light spritz with cooking spray.

Add all the ingredients to a medium bowl and mix together well, trying to keep the large chunks of crab intact.

Divide the mixture evenly between the muffin cups.

Bake for 16 to 20 minutes, or until crispy golden and cooked through.

Remove from oven and serve.

Store any leftover crab cakes in an airtight container in the refrigerator.

Serving size: 1 crab cake

WW Points: 1

Check the WW Points for this recipe and track it in the WW app.

(Must be logged into WW on a smartphone or tablet.)

2 PointsPlus (Old plan)

I highly recommend using the foil liners for super-easy removal and cleanup. But if you decide to not use them, be sure to spray your pan well with cooking spray. Immediately after removing pan from the oven, run a thin sharp knife around the outside of each crab cake to loosen it from the sides of the pan.

To make these crab cakes gluten-free, be sure to use gluten-free breadcrumbs.

Serving: 1crab cake, Calories: 90kcal, Carbohydrates: 7g, Protein: 9g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 17mg, Sodium: 431mg, Potassium: 130mg, Fiber: 1g, Sugar: 1g, Vitamin A: 250IU, Vitamin C: 11mg, Calcium: 39mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe source: Eat What You Love Quick & Easy (affiliate link) by Marlene Koch

Frequently Asked Questions About Muffin Tin Crab Cakes

Can I make these crab cakes gluten-free?

Yes! Just use gluten-free breadcrumbs in place of regular ones to make these gluten-free baked crab cakes. Everything else in the recipe is naturally gluten-free.

Are these crab cakes Weight Watchers friendly?

Absolutely. These are WW-friendly crab cakes with around 90 calories each. You can easily track them in the WW App! They’re great for low-point seafood meals or light dinners.

What kind of crabmeat should I use?

This recipe works best with lump crabmeat, but you can also use claw meat or even canned crab if that’s more budget-friendly. Just make sure to check for shells before mixing.

Can I make these crab cakes ahead of time?

Yes, they’re perfect for meal prep. You can make the mixture in advance and store it in the fridge until ready to bake. Baked crab cakes will also keep in the fridge for 3–4 days and reheat well in a toaster oven or microwave (affiliate link).

Do I have to use a muffin tin?

Using a muffin tin helps the crab cakes hold their shape without frying, but if you don’t have one, you can form small patties and bake them on a parchment-lined sheet pan instead.

Can I freeze leftover crab cakes?

Yes, you can freeze them after baking. Let them cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven or air fryer for best texture.

More WW-Friendly Seafood Recipes

Crab and Papaya Salad with Mint Dressing – A tropical twist on classic crab salad—light, refreshing, and bursting with flavor.

Easy Salmon Patties– Made with canned salmon and pantry staples, these patties are crisp, protein-packed, and ready in minutes.

Low-Fat Tuna Patties – An affordable, tasty alternative to crab cakes with simple ingredients and great texture.

No-Cook Tex-Mex Shrimp Rolls – Cool and crunchy shrimp salad stuffed into light hot dog buns for a spicy, no-cook meal.

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