Ingredients

The following ingredients have 12 Servings
  • 1 can (24 ounces) lump crab meat (cleaned with any shells removed)
  • 2 tablespoon minced shallots
  • 1 tablespoon fresh lemon zest
  • 1 egg
  • 2 tablespoons Dijon mustard
  • ½ cup mayonnaise
  • 1 tablespoon seafood seasoning (I used Old Bay)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon fresh lemon juice
  • ½ cup crushed saltine crackers
  • ½ cup chopped scallions
  • 2 tablespoons chopped cilantro
  • 5 tablespoons melted butter
  • ½ cup cornflake crumbs
  • large bowl
  • muffin tin
  • wooden spoon or spatula
  • pastry brush
  • measuring spoons and cups
  • cutting board
  • chef's knife

Instruction

  • Preheat oven to 350 degrees.
  • Place the first 13 ingredients (from crabmeat to cilantro) into a large bowl and mix to thoroughly combine.
  • Brush each well of the muffin tin with some of melted butter, reserving half of the butter for the top.
  • Add approximately ½ teaspoon of cornflake crumbs into each well, rotating the pan to coat the sides of the tins.
  • Generously fill each tin with the crabmeat mixture.
  • Brush the remaining melted butter liberally over each crab cake.
  • Top the cakes with the remaining cornflake crumbs.
  • Bake in a preheated oven for 50-60 minutes (or until deeply golden brown).
  • Cool for 10 minutes and then loosen the cakes by running a knife around each crab cake.
  • Serve hot.