Muffin-Tin Crab Cakes

By sexyswamprat

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

  • 1/2 teaspoon celery salt

  • 1/4 teaspoon freshly ground pepper

  • 6 lemon wedges for garnish

Directions
  1. Preheat oven to 450 degrees F.

  2. Generously coat a 12-cup nonstick muffin pan with cooking spray.

  3. 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.


Nutritional Facts

Servings
1
per Serving
Yield
6 servings
2 cakes each
Calories
183
Fat. Total
5g
Protein
21g
Carbohydrates
Total
18g
Fat
Saturated
1g
Fiber
6g
Cholesterol
124mg
Sodium
574mg
% Cal. from Fat
25%

dinner omega 3 fish/seafood dairy free bake main dish iron b vitamins

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