Wednesday, July 6, 2011

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!


  • 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.


    • 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.


    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

    1 comment:

    1. Hey Crissy - Consider your Crab Cakes in the spotlight tomorrow, Tuesday, over at Our House of Joyful Noise - just before a new Link-Up Party kick off! Grab a FEATURED button you haven't and would like to! Thanks for linking up with us!


    I would love to read your thoughts!