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
Preheat oven to 450°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.
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.
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).