I cannot edit my post to add: If fresh crab season isn't open where you live, Costco has really decent lump crab in their fresh fish section.

Perfrct!

I make deviled crab, which would work well in a muffin pan.

I first had deviled crab at Gaido's Restaurant in Galveston as a child, and I created my own recipe for it based on memory. It's much spicier than crab cakes, but I also learned that I can substitute other fish in my recipe with good results. I often use canned crab to make deviled crab, and this works very well in my recipe, but I've also made it with canned salmon.

I've found good canned crab at Trader Joe's.

Here's my recipe, but you can tone it down to make it less apicy:

Deviled Crab

• 16 oz. Crabmeat (Snow crab is fine)
• 1 tsp Lobster or Crab soup base, optional, or 1/4 tsp salt
• 3 tbsp butter
• 2 tbsp olive oil
• 1/2 large onion, finely diced (approx. 1/4 cup)
• 3-4 stalks of celery (including leaves) diced
• 8-10 fresh Serrano chilies, all seeds removed, and minced (or 1 green bell pepper plus 1 Habanero chili)
• 1/3 -1/2 cup flour
• 1 tbsp minced fresh thyme
• 1 tsp minced fresh Thai basil (optional)
• 1 tsp fish soup base--crab or lobster preferred--dissolved in 1/2 cup water or clam juice
• 2 tbsp Dijon mustard (or spicy brown mustard)
• 4 tbsp lemon juice
• 2 dashes of cayenne (or your favorite hot sauce)
• 1/8 tsp black or white pepper
• 1 egg, slightly beaten
• 2/3 cup fresh bread crumbs, the size of small peas
• 1-2 tbsp butter, for the crumbs

Have all the ingredients ready-mince the onion and celery and set aside together; mince the herbs and chilies separately and set aside. If you are using crab in its shell, remove all the meat first and then put it in a small bowl. Add the optional crab or lobster soup base, if desired. If you can get lobster base, this will improve the flavor the most, but crab or clam base is fine. Adjust the quantity depending on the saltiness of the base. Add 1/4 tsp salt if not using soup base

In a medium or large saucepan, melt 3 tbsp butter and add 2 tbsp olive oil. Add the onion and celery and saute for about 3 minutes, or until the onion is all broken up and separated. Add the Serrano chilies and cook another 2-3 minutes. Then add the flour and continue to cook to make a light roux, stirring constantly. Add the herbs and stir to combine. Add the water with soup base (or clam juice), and stir to make a paste and remove from heat. Add the mustard, lemon juice, cayenne, and pepper, and allow to cool slightly.

Pour a small amount of the paste into the beaten egg and combine before adding the egg to the paste. Add the crabmeat and stir to combine.

Lightly grease a 9"x6"x2" baking dish (or individual ramekins or muffin pan) with olive oil, and add the mixture, leaving about 1/2" space from the top of the pan. Press the breadcrumbs into the top and dot with butter (or drizzle the butter melted) evenly over the top.

Broil for 5-7 minutes not too close to the heat or bake at 425° for 6-8 minutes, or until the breadcrumbs are crispy. Serves four as a main course or six as an appetizer.

*Note: to make it less spicy, use the one green bell pepper plus two Serrano or jalapeño chilies and omit the hot sauce.

Nice!

Not relevant to the thread, but LOVE Gaido’s, Lars, especially their Pecan Pie!

I like the mini muffin tin idea. I just purchased one last Spring to make my parents some mini items for their freezer.

I would definately do that if i was hosting this year. A restaurant near my hometown, SuicideBridge in MD, used to have mini crab cakes, a dozen for 4-5 bucks, served on saltines.

'The hot dog of the sea'. My brother calls Krab 'Crap'. I disagree. If a family member has a shellfish allergy i would not hesitate. Fresh crab is expensive. Pasturized is still expensive and usually from far away waters. Often pretty bland. This season the Costco pasturized is 25% higher this year. Around 35$ a pound pasturized from Thailand, etc. They have three foreign sources.

I've considered this brand before...

I would have loved to prove my brother wrong and do a side-by-side. Or a blind tasting. It is pollock. The reviews are good. I got nervous about cross contamination so scrapped that plan and made mini salmon croquets, cod cakes, and porcini risotto arancini for a friends gathering with a guest having a serious shellfish allergy.

^Wish i had access to this flake-style back when my Aunt was with us. I can't imagine growing up on the ChesapeakeBay area and not ever having a crab cake.

Anywho, i would just cut the time down to maybe 15-20 minutes at 325ºF. As all our ovens cook differently, check internal temps looking for 150º-ish. Then might need to brush with butter and crisp turning to the broiler for a few minutes.

*i like a good hot dog once/twice a year. No reason why a well seasoned Surimi could not be satisfying as a crab cake.

FWIW, i'm making cod cakes tonight. Inspired by this thread. I use similar crab cake spices. Best if they rest after combined at least 6 hours or over-night. Maybe an app tonight on salad greens and a meal tomorrow. Double batch so will freeze a mini cod cake tray for a couple small friends gathering of two-4 during the holiday week. (we canceled all big gatherings). I'll par-bake as i did latkes, and freeze. I can take out a portion frozen and bake for options day of. Mini tins will make this easier.

Tell me how they came out and how you made them!

They were excellent. This was tuesday night. I'm sure my SIL will want the recipe again after seeking fresh crab and sticker shock. Fresh US eastern shore crab is 50-60$ a pound in NY. So i did a mini play-by-play. Nothing like a crab cake. I've been the family crab cake maker since my teens. Oysters and lobster rolls hold a higher honor this year. Cod and salmon cakes satisfy. (oyster pan roast and an oyster po' boy.

I did not use the mini muffin tins. I'll make a batch to take to a small cocktail party the monday after x-mas.

If you like crab cakes, this is on that similar train of flavors. One part potato, two parts cod or firm white fish. This was probably 14 ounces cod. A medium potato, cubed and simmered until very tender. Remove with slotted spoon and set aside in the eventual mixing bowl. Use the same pot water for the cod to simmer/poach low med heat. Covered. Prep moriopoix, celery and its leaves, shallot or onion, mash semi-cooled potato and add veg and your usual crab cake adds.-- A bit of mayo, dry mustard, Worcestershire, pinch OldBay, heat(hot sauce) if you like. An egg. Equivalent of 3 or four saltines. I use panko or matzo or a slice of dry toast chopped. Just like a crab cake but no, I do not put potato in my crab cakes. Fold in the cod gently. Rest and cool and fridge overnight, covered, or at least 4-6 hours. I form into cakes using my medium cookie scoop. Tap into panko or a mix of panko/rice flour/bit of cornstarch. Season if I feel like it. This made 12, so I froze 6 and had six for the meal that night.

I've been making cod cakes maybe 20 years and salmon cakes first time during first lock-down. Better than i expected.

I like sweet red pepper and maybe half a habanero but not shopping special. I use what i have. The green in the potato water is dried summer savory but dried thyme works well to 'perfume' the poaching liquid.

A link to a recipe from a half dozen years ago. COD CAKES

I did start adding an egg recently but i'm increasing the volume a bit. Probably binder security. The potato does a bit but an egg will help keep them from breaking apart as well.

Just coming back to thank @Olychick for the crab bites recipe. Had some people over for the basketball games yesterday and they went over really well. Super quick to throw together.

I printed out those crab bites recipe now, that looks like something I would make too! I'm glad to hear updates!