Ingredientes para Muffin Tin Crab Cakes
- 1 pound pasteurized crabmeat
- Whole Wheat Breadcrumbs
- Red Bell Pepper
- 1/4 cup thinly sliced scallions
- Reduced Fat Mayonnaise
- 2 large eggs
- 1 egg white
- 1/4 teaspoon hot sauce (or to taste)
- 1/2 teaspoon celery salt
- Fresh Ground Black Pepper
- Lemon Wedges
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Muffin Tin Crab Cakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Muffin Tin Crab Cakes
- Preheat oven to 450°F (232°C).
- Generously coat a 12-cup nonstick muffin tin with cooking spray.
- In a large bowl, gently combine 1 pound pasteurized crabmeat, 1 cup breadcrumbs (from about 3 slices of bread, processed into coarse crumbs), 1/2 cup finely chopped bell pepper, 1/4 cup thinly sliced scallions, 1/4 cup mayonnaise, 2 large eggs, 1 egg white, 1/4 teaspoon hot sauce (or to taste), 1/2 teaspoon celery salt, and 1/4 teaspoon black pepper. Mix until just combined; be careful not to overmix.
- Divide the crab cake mixture evenly among the 12 muffin cups, mounding slightly.
- Bake for 20-25 minutes, or until golden brown and cooked through. Crab cakes are done when they are firm to the touch.
- Let cool slightly in the muffin tin before carefully removing. Serve immediately with lemon wedges, tartar sauce, and coleslaw.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
5g
Fat
5g
Carbs
0g
