Muffin-Tin Crab Cakes

Muffin-Tin Crab Cakes

INGREDIENTS

1lb crabmeat
2cups fresh whole wheat breadcrumbs
1⁄2red bell pepper, minced
3scallions, sliced
1⁄4cup reduced-fat mayonnaise
2large eggs
1large egg white
10dashes hot sauce, such as Tabasco
1⁄2teaspoon celery salt
1⁄4teaspoon fresh ground black pepper
6lemon wedges (to garnish)

DIRECTIONS

Preheat oven to 450 degrees; generously coat a 12-cup nonstick muffin pan with cooking spray.
Mix crabmeat, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt, and pepper in a bowl until well combined.
Divide mixture evenly among the 12 muffin cups.
Bake until crispy and cooked through, 20 to 25 minutes, serve with lemon wedges.
Smartpoints : 3

Serves : 6

Nutrition information

  • Serving size: 2 cakes
  • Per serving: 208 calories; 6 g fat(1 g sat); 4 g fiber; 17 g carbohydrates; 23 g protein; 21 mcg folate; 115 mg cholesterol; 4 g sugars; 0 g added sugars; 755 IU vitamin A; 25 mg vitamin C; 70 mg calcium; 2 mg iron; 606 mg sodium; 94 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 3 lean meat
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