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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Calcium High Fiber Low Calorie Low Carb Low Sat Fat

Serves Prep Time Total Time
6 20 min 40 min

Directions

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 Instruction

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.


Nutrition

  • Serving: Per serving
  • Calories: 183
  • Carbohydrates: 18g
  • Fat: 5g
  • Protein: 21g
  • Dietary Fiber: 6g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Cholesterol: 124mg
  • Potassium: 96mg
  • Sodium: 456mg
  • Exchanges: 1 starch, 3 very lean meat
  • Carbohydrate Servings: 1

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