Muffin-Tin Crab Cakes
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.
Prep Time:
20 mins
Total Time:
40 mins
Servings:
6 servings, 2 cakes each
Ingredients
-
1 pound crabmeat
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2 cups fresh whole-wheat breadcrumbs, (see Tip)
-
1/2 red bell pepper, minced
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3 scallions, sliced
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1/4 cup reduced-fat mayonnaise
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2 large eggs
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1 large egg white
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10 dashes hot sauce
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1/2 teaspoon celery salt
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1/4 teaspoon freshly ground pepper
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6 lemon wedges, for garnish
Directions
1.
Preheat oven to 450 degrees 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. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.
Tips:
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.
Nutrition information
Calories 183, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 124 mg, Sodium 574 mg, Carbohydrate 18 g, Fiber 6 g, Protein 21 g, Potassium 96 mg. Daily Values: Vitamin A 15%, Vitamin C 60%, Calcium 15%. Exchanges: Starch 1,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Classic Maryland Crab Cakes
This crab cake is the real deal--no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes--soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.
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