Snazzy Crab Cakes Anyone?
These baked crab cakes are a cinch to make and have mashed potatoes as a topping completing all of your daily nutrient requirements.
You don’t need a lot of panache to sell these yum-dee-a-licious crab-cup-cakes at a bake sale. Even sweet little Betty Crocker can’t match this batch.
The pickiest eaters will find these a joy to eat.
No need to worry if you can’t get your crab cup cakes to rise…the creamy whipped potato frosting is the perfect disguise to any flop.
*Crab cup cakes don’t, well they shouldn’t, rise. But if yours do send photos!
Make this simple, tried and true crab cake recipe and instead of making into perfect patties, put the crab mixture goo into cupcake tins lines with papers. Pop these suckers in the oven and voila, you have your base.
Ingredients:
- 1 lb Jumbo lumb blue crab meat
- 1 tsp old bay seasoning
- 1 tbsp mayonaise
- 1 tbsp worcestershire sauce
- 1 tbs cilantro
- 1 tbs baking powder
- 1 egg
- 1/4 cup bread crumbs
- 1/4 cup of milk
Frosting Ingredients:
- 4 medium potatoes
- 1/4 cup of cream cheese
- 1 heaping tbsp of butter
-
add milk to a whipped, creaming consisitancy
Method to the Radness:
Preheat your oven to 350*
Soak the bread crumbs in the milk and set aside.
Grab a medium sized bowl and beat the egg. Then mix with the old bay seasoning, mayonaise, worcestershire sauce, cilantro and baking powder. Add the milky bread crumb mixture and gently mix in the crab (keep the crab meat a chunky as possible).
Scoop a couple of tablespoonfulls of the crab mixture into the pre-lined cupcake pans. Pop them in the oven for about 15-17 minutes. They are done when they are pricked with a toothpick and the toothpick comes out clean.
Meanwhile…Peel the potatoes, quarter them and boil until soft. Usually about 10-12 minutes. Drain the water and add the butter, cream cheese and milk. Now whip them into submission, or to creamy, chunkless smooth potatoes.
Garnish the tops with grated carrots or radishes for a more realistic cup-cake look.
Printer friendly version:
- 1 lb or 6 oz crab meat shelled
- 1 tsp old bay seasoning
- 1 tbsp mayonaise
- 1 tbsp worcestershire sauce
- 1 tbs cilantro
- 1 tbs baking powder
- 1 egg
- ¼ cup bread crumbs
- ¼ cup of milk
- Frosting Ingredients:
- 4 medium potatoes
- ¼ cup of cream cheese
- 1 heaping tbsp of butter
- add milk to a whipped, creaming consisitancy
- Preheat your oven to 350*
- Soak the bread crumbs in the milk and set aside.
- Grab a medium sized bowl and beat the egg. Then mix with the old bay seasoning, mayonaise, worcestershire sauce, cilantro and baking powder. Add the milky bread crumb mixture and gently mix in the crab (keep the crab meat a chunky as possible).
- Scoop a couple of tablespoonfulls of the crab mixture into the pre-lined cupcake pans. Pop them in the oven for about 15-17 minutes. They are done when they are pricked with a toothpick and the toothpick comes out clean.
- Meanwhile…Peel the potatoes, quarter them and boil until soft. Usually about 10-12 minutes. Drain the water and add the butter, cream cheese and milk. Now whip them into submission, or to creamy, chunkless smooth potatoes.
- Garnish the tops with grated carrots or radishes for a more realistic cup-cake look.
Return from cupcake-crab-cakes to home
