Muffin-Tin Crab Cakes

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Muffin-Tin Crab Cakes

Muffin-Tin Crab Cakes

We've taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties. Make It a Meal: Try these cakes with some tangy tartar sauce and coleslaw.

Serves 6

Prep Time 20 min

Total Time 40 min.

Ingredients

  • 1 pound crabmeat
  • 2 cups fresh whole-wheat breadcrumbs, (see Tip)
  • 1/2 red bell pepper, minced
  • 3 scallions, sliced
  • 1/4 cup reduced-fat mayonnaise
  • 2 large eggs
  • 1 large egg white
  • 10 dashes hot sauce, such as
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon freshly ground pepper
  • 6 lemon wedges, for garnish

Cooking Directions

Step 1

Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with cooking spray.

Step 2

Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.


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