Healthy Ingredient Recipes Healthy Fish & Seafood Recipes Healthy Fish & Seafood Main Dish Recipes Healthy Baked Fish Recipes Muffin-Tin Crab Cakes 5.0 (9) 9 Reviews 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 21, 2019 Print Share Share Tweet Pin Email Cook Time: 20 mins Additional Time: 20 mins Total Time: 40 mins Servings: 6 Yield: 6 servings, 2 cakes each Nutrition Profile: Low-Calorie Low Added Sugars Jump to Nutrition Facts Ingredients 1 pound crabmeat 2 cups fresh whole-wheat breadcrumbs, (see Tip) ½ red bell pepper, minced 3 scallions, sliced ¼ cup reduced-fat mayonnaise 2 large eggs 1 large egg white 10 dashes hot sauce, such as Tabasco ½ teaspoon celery salt ¼ teaspoon freshly ground pepper 6 lemon wedges, for garnish Directions 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. 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. Print Nutrition Facts (per serving) 208 Calories 6g Fat 17g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 208 % Daily Value * Total Carbohydrate 17g 6% Dietary Fiber 4g 16% Total Sugars 4g Added Sugars 2g 4% Protein 23g 46% Total Fat 6g 7% Saturated Fat 1g 5% Cholesterol 115mg 38% Vitamin A 755IU 15% Vitamin C 25mg 28% Folate 21mcg 5% Sodium 606mg 26% Calcium 70mg 5% Iron 2mg 8% Magnesium 44mg 11% Potassium 94mg 2% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved