Muffin-tin Crab cakes

My family and I LOVE crabs so I was very happy to find this recipe at Eating Well site! I didn't have red peppers so I used green pepper. This recipe was so easy to make and it did taste yummy!

INGREDIENTS

• 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

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

  TIPS & NOTES

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.
  • 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.

  NUTRITION

  Per serving: 183 calories; 5 g fat ( 1 g sat , 1 g mono ); 124 mg cholesterol; 18 g carbohydrates; 2 g added sugars; 21 g protein; 6 g fiber; 574 mg sodium; 96 mg potassium.
  Nutrition Bonus: Vitamin C (60% daily value), Zinc (20% dv), Calcium & Vitamin A (15% dv).
  Carbohydrate Servings: 1
  Recipe from Eating Well