These bite-size crab muffins make an extra-special appetizer, lunch or celebration desk addition. Delicate, sweet-flavoured chunky white crab meat made into little Maryland-style crab muffins which can be calmly pan-fried till completely golden.

Lump crab meat from the blue crab is most frequently used for crab muffins – particularly Maryland-style crab muffins.

Sadly recent lump crab meat isn’t available within the UK. So I’m making a UK model of Maryland crab muffins!

Residing the place we do on the south coast of the UK we’re fortunate sufficient to get entry to among the freshest and greatest seafood. Brixham Crab is wonderful, it’s delicate, meaty and is filled with flavour, good for these crab muffins.

Contemporary crab is greatest for the crab muffins, however in fact, it’s costly! We went by means of 3kg of white crab throughout the testing of this recipe, so it was positively considered one of our dearer recipes. Neighbours and relations actually loved the outcomes of our testing although!!

📋 Components

• Crab – I take advantage of the chunkiest chicken from the brown crab (native to us in Devon), however lump crab meat from the blue crab is most frequently used for crab muffins – particularly Maryland-style crab muffins.
  Use the highest quality white chunky crab meat you’ll find. We would like it lumpy, not flakes or shredded for the most effective crab muffins.
• Outdated Bay seasoning
  • It is a model of seasoning that originated in Maryland and is a key ingredient for Maryland-style crab muffins.
    It’s not as widespread within the UK, however might be discovered on the spice aisle of bigger supermarkets. I’ve seen it in Tesco, Waitrose and infrequently in Aldi. It’s also possible to discover it on Amazon (<– affiliate hyperlink).
    When you can’t pay money for it, Cajun seasoning (plus pinch of celery salt or common salt) might be the closest spice mix. Cajun seasoning is just a little hotter and fewer salty than Outdated Bay.
• We even have egg, mayo, Dijon, Worcestershire sauce, lemon juice, salt, pepper, parsley and panko. Every of those elements is for added flavour or to behave as a binder (or each!)

📺 Watch the best way to make it

***Full recipe with detailed steps within the recipe card on the finish of this submit***

1. First we make up a sauce that acts as a binder and offers the crab muffins numerous flavour. This makes use of egg, mayo, mustard, Worcestershire sauce, lemon juice, Outdated Bay seasoning, salt, pepper and parsley.
2. Subsequent fold within the crab and panko. The panko additionally acts as a binder – absorbing among the liquid to assist hold every little thing collectively. It additionally makes the crab muffins extra tender.
3. Kind the crab cake patties and refrigerate for an hour (helps them to agency up)

• Then we fry the patties in just a little oil and serve!

Professional Tip

Make sure to refrigerate for an hour earlier than frying – this enables the flavours to develop and permits the panko to soak up among the moisture. This makes the crabs muffins just a little firmer, so that they stick collectively higher.

I prefer to serve two as a starter or 4 for lunch. Added to a celebration desk, they go in a flash.

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🍽️ What to serve it with

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Take a look at these beautiful juicy chunks of crab 😍

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🍲 Extra incredible appetizers

? Regularly Requested Questions

Can I make crab muffins forward?

White crab meat is dear, so personally, I might eat these recent to benefit from the BEST flavour and texture.
However they do nonetheless style nice when reheated! Make them forward, cool, cowl and refrigerate, then reheat, till piping sizzling, in a frying pan with a splash of oil.
They’re extra delicate upon reheating, so transfer them rigorously.
Prepping forward (however not frying):
You may in fact, make the crabs muffins up and prolong the refrigeration stage if you wish to prep them forward. They need to be fantastic within the fridge, well-covered, for 1-2 days (as long as the expiration date of your crab meat permits this).

Can I freeze crab muffins?

Sure you possibly can freeze cooked crab muffins, then defrost within the fridge in a single day. Reheat, till piping sizzling, in frying pan with a splash of oil.
I do discover they lose a little bit of the style and the feel isn’t fairly pretty much as good as recent crab muffins. Additionally they’re extra delicate upon reheating.

Can I take advantage of canned/tinned crab meat?

Contemporary crab is greatest for the crab muffins, however in fact, it’s costly!
Contemporary crab meat additionally solely has a brief shelf (fridge) life. So I completely perceive that you could be need to make these crab muffins with tinned crab meat.
You are able to do it, and so they’ll nonetheless be very tasty.
If you may get maintain of it, I’d would suggest tinned jumbo lump crab meat (I’ve seen it in Tesco and Waitrose – the Kingfisher model).

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• Add the egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, Outdated Bay seasoning, salt, pepper and parsley to a big bowl and blend along with a fork or whisk to mix.

  1 medium egg, 70 ml (4 tbsp + 2 tsp) mayonnaise, 2 tsp Dijon mustard, 2 tsp Worcestershire sauce, 1 tsp lemon juice, 1 tsp Outdated Bay Seasoning, 1/4 tsp salt, 1/2 tsp black pepper, 2 tbsp finely chopped recent parsley

• Add the crab and panko and gently stir collectively. Attempt to not break up the lumps of crab an excessive amount of. If the combination is simply too moist to form, stir in just a little extra panko.

  450 g (1lb) white chunky crab meat, 25 g (1/2 cup) panko breadcrumbs

• Line a baking sheet with non-stick baking parchment.

• Form the combination into 16 small patties (see notes) on the baking sheet. I take advantage of a cookie scoop or small sauce ladle to scoop it out, then press it out onto the baking sheet. Use your palms to push the combination collectively.

• Cowl the tray with clingfilm and place within the fridge for 1 hour to agency up.

• Add 1.5 tbsp of the oil to a big frying pan or skillet and warmth over a medium warmth.

• Add half of the patties and cook dinner for 6-7 minutes, turning as soon as, till golden brown and cooked all through.

• As soon as cooked take away them from the pan with a spatula and place on a heat plate or tray and place in a low oven to maintain heat while we make the second batch.

• Add the remaining 1.5 tbsp of oil to the pan and add the remaining patties to the pan cooking for 6-7 minutes, turning as soon as, till golden brown and cooked all through.

• Serve with lemon wedges and Tartare sauce, garlic mayo or sizzling mayo (mayo with sizzling sauce).

Outdated Bay seasoning

It is a model of seasoning that originated in Maryland and is a key ingredient for Maryland-style crab muffins.
It consists of paprika, mustard, celery seed, cayenne, coriander seed, cloves, pepper, salt, sugar and herbs.
It’s not as widespread within the UK, however might be discovered on the spice aisle of bigger supermarkets. I’ve seen it in Tesco, Waitrose and infrequently in Aldi. It’s also possible to discover it on Amazon (<– affiliate hyperlink).
When you can’t pay money for it, Cajun seasoning (plus pinch of celery salt or common salt) might be the closest spice mix. Cajun seasoning is just a little hotter and fewer salty than Outdated Bay.

Crab meat

I take advantage of the chunkiest chicken from the brown crab (native to us in Devon), however lump crab meat from the blue crab is most frequently used for crab muffins – particularly Maryland-style crab muffins.
Use the highest quality white chunky crab meat you’ll find. We would like it lumpy, not flakes or shredded for the most effective crab muffins.

Dimension of the crab muffins

I make the combination into little bite-sized crab muffins which can be about 39g (~1.4oz) every. You can also make them larger however they’re extra delicate when larger, so it’s important to be further cautious when turning them over within the pan.

Why can we place the crab muffins within the fridge?

This permits the flavours to develop and permits the panko to soak up among the moisture. This makes the crabs muffins just a little firmer, so that they stick collectively higher.
Dietary data is approximate, per crab cake.
 

Energy: 87kcal | Carbohydrates: 2g | Protein: 6g | Fats: 6g | Saturated Fats: 1g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 3g | Trans Fats: 0.02g | Ldl cholesterol: 24mg | Sodium: 330mg | Potassium: 77mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.4mg

Diet info is robotically calculated, so ought to solely be used as an approximation.

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