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Muffin-Tin Crab Cakes




Source of Recipe


rick


Recipe Introduction


servings 6
points 3.5 (2 cakes)


List of Ingredients




1 pound crabmeat
2 cups fresh 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, such as Tabasco
1/2 teaspoon celery salt
1/4 teaspoon freshly ground pepper
6 lemon wedges for garnish

Recipe



Preheat oven to 450°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.


Per serving: 183 calories; 4 g fat (1 g sat, 1 g mono); 124 mg cholesterol; 17 g carbohydrate; 21 g protein; 6 g fiber;