We've taken the frying and fuss out of crabcakes 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.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.
- 1 pound crabmeat
- 2 cups fresh whole-wheat breadcrumbs (see Tip)
- 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
- 1/2 teaspoon celery salt
- 1/4 teaspoon freshly ground pepper
- 6 lemon wedges, for garnish
- 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.
Preheat the oven to 450 degrees F.
Generously coat a 12-cup nonstick muffin pan with cooking spray.
Mix the crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide the mixture evenly among the muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
183 calories; 5g total fat; 1g total saturated fat; 124mg cholesterol; 574mg sodium; 18g carbohydrates; 6g fiber; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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