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Muffin-Tin Crab Cakes

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 11 See Reviews
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Active Time:  20 Minutes
Total Time:  40 Minutes
  6 servings, 2 cakes each
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.

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.
Muffin-Tin Crab Cakes Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   6 servings, 2 cakes each
Calories: 183
Fat. Total: 5g
Protein: 21g
Carbohydrates, Total: 18g
Fat, Saturated: 1g
Fiber: 6g
Cholesterol: 124mg
Sodium: 574mg
% Cal. from Fat: 25%
Spotlight Recipe Review See all 11 reviews »

Rating: 2
by: FREDERICK, WA Reviewed: 07/28/2008
Omit the celery salt and use crushed saltines and you will be getting close to an authentic Md. Crab cake
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