Muffin-Tin Crab Cakes - EatingWell Magazine

By á-46

Ingredients

• Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.
• 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
• Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about 1/3 cup crumbs.

Preparation

Step 1

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.