Muffin Tin Crab Cakes || Gracefult Kitchen

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Muffin Tin Crab Cakes

Fish

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.

Ingredients

1 pound crabmeat
2 cups fresh whole-wheat breadcrumbs, (see Tip)
½ red bell pepper, minced
3 scallions, sliced
¼ cup reduced-fat mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce, such as Tabasco
½ teaspoon celery salt
¼ teaspoon freshly ground pepper
6 lemon wedges, for garnish

Description

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