Serving Size: 2 cakes
Yield: 6 servings, 2 cakes each
Active Time: 20 minutes
Total Time: 40 minutes
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
- ½ red bell pepper, minced
- 3 scallions, sliced
- ¼ cup reduced-fat mayonnaise
- 2 large eggs
- 1 large egg white
- 10 dashes hot sauce
- ½ teaspoon celery salt
- ¼ 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.
Make Ahead Tips:
- Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.
- To make fresh breadcrumbs, trim off any tough crusts and tear or cut the bread into pieces. Process in a food processor until coarse or fine crumbs form. Use right away or freeze in an airtight container for up to 6 months. Thaw before using. One slice of bread makes about 1/2 cup fresh coarse breadcrumbs.
183 Calories, Total Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 124 mg, Carbohydrates: 17 g, Fiber: 6 g, Total Sugars: 3 g, Added Sugars: 2 g, Protein: 21 g, Sodium: 563 mg, Potassium: 92 mg, Folate: 21 mcg, Calcium: 170 mg
Carbohydrate Servings: 1
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