Muffin-Tin Crab Cakes

These were easy, healthy and good crab cakes to make. Although New Englanders would probably say they weren't very authentic, I liked them. I froze part of them and they were still good when heated back up.
The recipe is from Everyday Health.

Muffin-Tin Crab Cakes

 

Prep Time: 20 mins  

Cook Time: 25 mins

Total Time: 45 mins

Ingredients

• 1 pounds crabmeat
• 2 cup(s) bread crumbs, soft whole-wheat, fresh
• 1/2 medium pepper(s), red, bell, minced
• 3 medium scallion(s) (green onions), sliced
• 1/4 cup(s) mayonnaise, reduced-fat
• 2 large egg(s)
• 1 large egg white(s)
• 10 dash(es) hot sauce, such as Tabasco
• 1/2 teaspoon celery salt
• 1/4 teaspoon pepper, black ground
• 1 large lemon, cut into 6 wedges for garnish

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.

3. Divide mixture evenly among muffin cups.

4. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.

Servings
Quick Meal Contains Shellfish Contains Wheat/Gluten Contains Egg

Nutritional Info (Per serving):

Calories: 183, Saturated Fat: 1g, Sodium: 574mg, Dietary Fiber: 6g, Total Fat: 5g, Carbs: 18g, Cholesterol: 124mg, Protein: 21g

Carb Choices: 1