Mini Crab Cake Pies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F and grease a mini muffin tin.
• STEP 2.In a bowl, combine the crab meat, breadcrumbs, onions, peppers, mayonnaise, mustard, Old Bay seasoning, and lemon juice.
• STEP 3.Roll out the pie crust and cut out small circles to fit into the muffin tin cups.
• STEP 4.Press the pie crust circles into the greased muffin tin cups.
• STEP 5.Fill each pie crust cup with the crab mixture.
• STEP 6.Bake in the preheated oven for 15-18 minutes, or until the crust is golden brown and the filling is heated through.
• STEP 7.Remove from the oven and let cool for a few minutes before serving.
• STEP 8.Serve the mini crab cake pies warm with tartar sauce on the side.

Cooking Tips

• Make sure to drain any excess liquid from the crab meat before using it in the filling.
• You can use fresh or canned crab meat for this recipe, but fresh crab meat will give the best flavor.
• If you don't have a mini muffin tin, you can use a regular muffin tin and adjust the baking time accordingly.

Storage and Serving

• These mini crab cake pies are best served warm, but can also be enjoyed at room temperature.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pies in a preheated oven at 350°F for about 5-7 minutes, or until heated through.