Skinny Muffin Tin Crab Cakes

The easiest low carb, low calorie crab cakes you will ever make! Just mix the ingredients, scoop into a muffin pan and bake.

These delicious crab cakes make a wonderful light dinner on a warm summer evening when you want to keep things simple in the kitchen. And because they are so quick and simple, they also make great additions to most weekend brunch menus.

Low calorie, low carb crab cakes

How Many Calories and WW Points in these Crab Cakes?

According to my calculations, each crab cake has just 90 calories.

To see your WW Points for this recipe and track it in the WW app or site, Click here!

Easy Low Carb Crab Cake Ingredients

• 8 ounces lump crabmeat
• ½ cup dry breadcrumbs
• ¼ cup diced red bell pepper
• ¼ cup thinly sliced green onion
• 2 tablespoons light mayonnaise
• 1 large egg white
• ¼ teaspoon Old Bay seasoning

How to Make Muffin Tin Crab Cakes, Step-by-Step

Step 1: Gather and prepare all ingredients.

Ready to make crab cakes

Step 2: Preheat oven to 425F degrees. Line a 6-cup muffin tin (affiliate link) with foil liners and light spritz with cooking spray.

Step 3: Add all the ingredients to a medium bowl and mix together well, trying to keep the large chunks of crab intact.

Combine all the ingredients in a mixing bowl

Step 4: Divide the mixture evenly between the muffin cups.

Divide the crab mixture evenly among the prepared muffin cups

Step 5: Bake for 16 to 20 minutes, or until crispy golden and cooked through.

Fresh baked crab cakes

Step 6: Remove from oven and serve.

Low carb muffin tin crab cakes

Step 7: Store any leftover crab cakes in an airtight container in the refrigerator.

Recipe Notes

I highly recommend using the foil liners for super-easy removal and cleanup. But if you decide to not use them, be sure to spray your pan well with cooking spray. Immediately after removing pan from the oven, run a thin sharp knife around the outside of each crab cake to loosen it from the sides of the pan.

To make these crab cakes gluten-free, be sure to use gluten-free breadcrumbs.

Serving Suggestions

• Grilled or Roasted Asparagus
• Broccoli Salad
• Low-Fat Asian Slaw with Pineapple
• Sliced Cucumber Salad or Spicy Sesame Cucumber Salad
• Orange Spinach Salad
• Chopped Greek Salad
• Easy Artichoke Tomato Salad

Crab cakes and mixed greens salad

Ways to Use Leftovers

Store any leftover crab cakes in an airtight container in the refrigerator.

Gently reheat crab cakes in the microwave (affiliate link) or toaster oven and enjoy for brunch with scrambled eggs or an omelette alongside.

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4.67 from 6 votes

Muffin Tin Crab Cakes

Easy to make, each low calorie, low carb crab cake has just 90 calories!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings (adjustable): 6

Calories: 90

Author: Peter | Simple Nourished Living

Ingredients

• ▢ 8 ounces lump crabmeat
• ▢ ½ cup dry breadcrumbs (I used plain)
• ▢ ¼ cup diced red bell pepper
• ▢ ¼ cup thinly sliced green onion
• ▢ 2 tablespoons light mayonnaise
• ▢ 1 large egg white
• ▢ ¼ teaspoon Old Bay seasoning

Instructions

• Preheat oven to 425F degrees. Line a 6-cup muffin tin with foil liners and light spritz with cooking spray.
• Add all the ingredients to a medium bowl and mix together well, trying to keep the large chunks of crab intact.
• Divide the mixture evenly between the muffin cups.
• Bake for 16 to 20 minutes, or until crispy golden and cooked through.
• Remove from oven and serve.
• Store any leftover crab cakes in an airtight container in the refrigerator.

Equipment

Mixing Bowls

Chef Knife

6-Cup Muffin Pan

Recipe Notes

I highly recommend using the foil liners for super-easy removal and cleanup. But if you decide to not use them, be sure to spray your pan well with cooking spray. Immediately after removing pan from the oven, run a thin sharp knife around the outside of each crab cake to loosen it from the sides of the pan.

To make these crab cakes gluten-free, be sure to use gluten-free breadcrumbs.

Serving size: 1 crab cake

Click here to see your WW Points for this recipe and track it in the WW app or site.

2 *PointsPlus (Old plan)

Nutrition Facts

Muffin Tin Crab Cakes

Amount Per Serving (1 crab cake)

Calories 90 Calories from Fat 18

% Daily Value*

Fat 2g3%

Carbohydrates 7g2%

Fiber 0g0%

Protein 9g18%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: American

Keyword: healthy crab cakes, low calorie crab cakes, lump crab cakes

Did you make this recipe?Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!

Recipe source: Eat What You Love Quick & Easy (affiliate link) by Marlene Koch

*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

If you like these easy Muffin Tin Crab Cakes, you might also like

• Crab and Papaya Salad with Mint Dressing
• Easy Salmon Patties
• Low-Fat Tuna Patties
• No-Cook Tex-Mex Shrimp Rolls

This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!