Muffin-Tin Crab Cakes
Amy
ingredients
- 1 pound crabmeat
- 2 cups whole-wheat breadcrumbs
- 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, breadcrubms, 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 - 25 minutes. Serve with lemon wedges.
notes
Calories: 183 Fat: 5g Carbs: 18g Cholesterol: 124mg Sodium: 574mg Protein: 21g Fiber: 6g
Source: Cooking.com from EatingWell Magazine
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