Wednesday, April 16, 2014

Muffin-Tin Crab Cakes

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) 
Cooking spray
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)
2 Eggs
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. 


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