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.

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Ingredients

Directions

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

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  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.

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.

Nutrition Facts

208 calories; 5.8 g total fat; 0.9 g saturated fat; 115 mg cholesterol; 606 mg sodium. 94 mg potassium; 17.4 g carbohydrates; 4.4 g fiber; 4 g sugar; 22.8 g protein; 755 IU vitamin a iu; 25 mg vitamin c; 21 mcg folate; 70 mg calcium; 2 mg iron; 44 mg magnesium; 2 g added sugar;

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