This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

"Top Chef" Brian Malarkey knows that cooking for a crowd can be a challenge, but he has a secret weapon for those occasions: a muffin tin! Here, he uses them to make quick and easy (and carb-free!) crab cakes. 

Pro Tip from Brian: For an easy dipping sauce, combine two parts mayo with one part mustard. Embellish with lemon juice and zest and seafood seasoning, such as Old Bay, if you like. You can also decorate the cooked crab cakes with parsley sprigs. 

Get his Asian-Style Pork Sliders here (also made in a muffin tin!) 


  • Cooking spray
  • 1 pound crab meat (blue, Dungeness or snow), picked through for shells
  • ½ cup mayonnaise
  • 2 eggs
  • 2 tablespoons seafood seasoning, such as Old Bay
  • 2 tablespoons Dijon mustard
  • 2 lemons, cut into wedges for garnish


Serves: Makes 12 small crab cakes


Preheat the oven to 450°F. Spray a muffin tin with 2- to 3-inch-wide bottoms and set aside. 

In a large bowl, mix the crab meat, mayo, eggs, seasoning and Dijon, being careful not to break up the crab meat—the bigger the pieces the better. Form the mixture into about twelve 2- to 3-ounce portions and place in the prepared muffin tin. 

Bake until the edges are crisp and the tops are golden brown, 3 to 5 minutes. Remove from the heat and let rest for 5 to 10 minutes to set. Serve the crab cakes with lemon wedges.