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Cook Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:6Yield:6 servings, 2 cakes eachJump to Nutrition Facts
Cook Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:6Yield:6 servings, 2 cakes each
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Yield:6 servings, 2 cakes each
Yield:
6 servings, 2 cakes each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundcrabmeat2 cups fresh whole-wheat breadcrumbs, (see Tip)½red bell pepper, minced3scallions, sliced¼cupreduced-fat mayonnaise2large eggs1large egg white10 dashes hot sauce, such as Tabasco½teaspooncelery salt¼teaspoonfreshly ground pepper6 lemon wedges, for garnish
Cook Mode(Keep screen awake)
Ingredients
1poundcrabmeat
2 cups fresh whole-wheat breadcrumbs, (see Tip)
½red bell pepper, minced
3scallions, sliced
¼cupreduced-fat mayonnaise
2large eggs
1large egg white
10 dashes hot sauce, such as Tabasco
½teaspooncelery salt
¼teaspoonfreshly ground pepper
6 lemon wedges, for garnish
DirectionsPreheat oven to 450 degrees 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.TipsMake 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.
Directions
Preheat oven to 450 degrees 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.TipsMake 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.
Preheat oven to 450 degrees 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
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.
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Nutrition Facts(per serving)208Calories6gFat17gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
