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Muffin Tin Crab Cakes
Muffin Tin Crab Cakes
Ingredients
1 lb crab meat
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 fresh ground black pepper
6 lemon wedges (to garnish)
Directions
Preheat oven to 450 degrees; generously coat a 12-cup nonstick muffin pan with cooking spray.
Mix crabmeat, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt, and pepper in a bowl until well combined.
Divide mixture evenly among the 12 muffin cups.
Bake until crispy and cooked through, 20 to 25 minutes, serve with lemon wedges.
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