Muffin-Tin Crab Cakes (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Muffin-Tin Crab Cakes

http://www.eatingwell.com/recipes/muffin_tin_crab_cakes.html

From EatingWell:  December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

6 servings, 2 cakes each | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with cooking spray.
  2. 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.

Nutrition

Per serving : 183 Calories; 5 g Fat; 1 g Sat; 1 g Mono; 124 mg Cholesterol; 18 g Carbohydrates; 21 g Protein; 6 g Fiber; 574 mg Sodium; 96 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 3 very lean meat

Tips & Notes