Recipes
Muffin Tin Crab Cakes
- Fish
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.
Ingredients
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1 pound crabmeat
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2 cups fresh whole-wheat breadcrumbs, (see Tip)
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½ red bell pepper, minced
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3 scallions, sliced
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¼ cup reduced-fat mayonnaise
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2 large eggs
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1 large egg white
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10 dashes hot sauce, such as Tabasco
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½ teaspoon celery salt
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¼ teaspoon freshly ground pepper
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6 lemon wedges, for garnish
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