Wednesday, April 16, 2014
Muffin-Tin Crab Cakes
This is a recipe that I wanted to try for some time. It was adapted from a recipe in Eating Well Magazine and came out great. The best part is that they were not fried - which means they are a treat that actually is not that bad! I loved the way these turned out and served them with green beans. Additionally, they were not that hard to make - so it is perfect all the way around.
Ingredients (Makes 8-9 crab cakes & serves 3-4)
2 6 oz Crabmeat, canned
1 cup Breadcrumbs
1/2 cup Red bell pepper, chopped
1 stalk Celery, chopped
1/4 cup Mayonnaise (olive oil or reduced fat)
1/2 tsp Kosher salt
1/4 tsp Black pepper
1 tbsp Lemon juice
1. Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with cooking spray. (Do not skimp with the cooking spray)!
2. Mix crab, breadcrumbs, bell pepper, celery, mayonnaise, eggs, Kosher salt, pepper and lemon juice in a large bowl until well combined. Divide mixture evenly among muffin cups. Using a spoon, push the mixture firmly into the muffin cups. Bake until crispy and cooked through, 23 to 25 minutes.