Muffin-Tin Crab Cakes

  1. Wink Muffin-Tin Crab Cakes

    Muffin-Tin Crab Cakes

    Yield: 6 servings, 2 cakes each
    Active Time: 20 minutes
    Total Time: 40 minutes
    Ease of preparation: Easy

    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.

    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, such as Tabasco
    1/2 teaspoon celery salt
    1/4 teaspoon freshly ground pepper
    6 lemon wedges for garnish

    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. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.

    Per serving: 183 calories; 4 g fat (1 g sat, 1 g mono); 124 mg cholesterol; 17 g carbohydrate; 21 g protein; 6 g fiber; 562 mg sodium. Nutrition bonus: Vitamin C (60% daily value), Zinc (20% dv), Calcium & Vitamin A (15% dv).

    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.

    To make ahead: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.

    Muffin-Tin Crab Cakes - Eating Well

  2. Hmm interesting, wonder if it tastes good.

    Though just posted, i'll toss an early bump for anyone who has made them and their thoughts on taste

  3. I've made a similar recipe for crabmeat stuffing. It is great to stuff flounder with. I also add celery. Watch out though because good crabmeat is expensive. Its ~17/lb of the pure chilled white lump blue crabmeat, and I live right at the source.

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