Crab Cakes, Muffin-Tin
Muffin-Tin Crab Cakes
Eating Well Magazine December/January 2006
Active time: 20 minutes | Total: 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.
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
1. Preheat oven to 450°F. Generously coat a 12-cup nonstick
muffin pan with cooking spray.
2. 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.
Makes 6 servings, 2 cakes each.
Per serving: 183 calories; 4 g fat (1 g sat, 1 g mono); 124 mg
cholesterol; 17 g carbohydrate; 21 g protein; 6 g fiber; 562 mg
sodium.
1 starch, 3 very lean meat | 1 Carbohydrate Serving
Nutrition bonus: Vitamin C (60% daily value), Zinc (20% dv), Calcium
& Vitamin A (15% dv).
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich
bread. Tear bread into pieces and process in a food processor into
coarse crumbs. One slice of bread makes about 1/3 cup crumbs.
To make ahead: Cover and refrigerate for up to 2 days. Reheat in the
microwave or serve cold.
Make It a Meal: Try these cakes with some tangy tartar sauce and
coleslaw.