Crab Cakes
A Kitchen Muse: 
Recipe type: seafood entree, appetizer
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 8
Easy to make, flakey and full of flavor! Perfect for Lent!
  • 1 pound blue crab meat - I used canned crab meat which works beautifully
  • 1 stalk of celery, finely diced
  • 1 small onion, finely diced
  • 1 teaspoon Dijon mustard
  • 1½ tablespoons mayonnaise
  • 2 eggs, beaten
  • 1 tablespoon parsley
  • ½ teaspoon paprika
  • ½ teaspoon celery seeds
  • 1 tablespoon Old Bay seasoning
  • 2 slices bread, cut into small cubes
  • Melted butter
  • Lemon wedges
  1. Combine crab meat, celery and onion in a medium bowl; set aside.
  2. In a small bowl add mustard, mayonnaise, egg, parsley, paprika, celery seed and Old Bay seasoning and mix until thoroughly combined.
  3. Add mustard mixture and bread cubes to crab mixture and toss until just combined.
  4. Refrigerate for a few hours for the bread to get soft and absorb the flavors.
  5. Spray oil the insides of a 12-muffin muffin tin.
  6. -Divide crab mixture evenly into muffin tin (you'll get anywhere from 10-12 crab cakes depending on how big you want them).
  7. Bake at 375 degrees for 30 minutes or until golden brown.
  8. Let crab cakes rest 5 minutes in the muffin tin.
  9. Slide a knife around the edges of each crab cake to loosen then remove each to a serving platter.
  10. Squeeze crab cakes with fresh lemon juice when serving if desired.
Recipe by A Muse in My Kitchen at