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Nutrition Facts
Serving Size 1 (139g) Recipe makes 6 servings The following items or measurements are not included below: whole wheat breadcrumbs 1/2 teaspoon celery salt
Calories 132
Calories from Fat 49		(37%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 748mg		31%
Potassium 253mg		7%
Total Carbohydrate 3.7g		1%
	Dietary Fiber 1.1g	4%
	Sugars 1.2g
Protein 17.0g		33%
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Muffin-Tin Crab Cakes

Recipe #143794 | 45 min | 20 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Nov 3, 2005

This recipe has 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 crabcakes with some tangy tarter sauce and coleslaw. Note:To make bread crumbs tear crust from bread then tear into pieces & process in a food processer into coarse crumbs, one slice makes about 1/3 cup crumbs. The recipe is courtesy Eatingwell.com.

SERVES 6 (change servings and units)

Ingredients

1 lb crabmeat
2 cups fresh whole wheat breadcrumbs
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 fresh ground black pepper
6 lemon wedges (to garnish)

Directions

1
Preheat oven to 450 degrees; generously coat a 12-cup nonstick muffin pan with cooking spray.
2
Mix crabmeat, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt, and pepper in a bowl until well combined.
3
Divide mixture evenly among the 12 muffin cups.
4
Bake until crispy and cooked through, 20 to 25 minutes, serve with lemon wedges.

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Featured Reviews for This Recipe

From: nemokitty

On Oct 25, 2009

These were excellent!!! I loved the fact you didn't fry them and get all that grease. I cut the recipe in half and made 6 little cakes. I used regular breadcrumbs and added some italian seasoning. Will make these again!

0 people found this review helpful

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From: Chef #1091170

On Dec 22, 2008

This receipe was a big hit at Thanksgiving this year! I loved that you can do it all in one bowl and that you don't have the mess of using a frying pan. Plus, it's great to have a healthier option! Thanks for sharing!

0 people found this review helpful

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From: Derf

On Nov 12, 2005

We enjoyed these crab cakes very much. I only had 6 ounces of crab, so I just made half a recipe and I used my mini muffin tin, worked out great! I got 12 mini crab cakes, they would make good appetizers over the holidays; because I used the mini tin it only took about 13 minutes to cook them to a lovely golden brown. Also didn't have any sweet peppers in so I subed with chopped celery. we will be making these again thanks for sharing a good one!!

14 people found this review helpful

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From: LindaC 143

On Feb 20, 2006

My husband and I made the crab cakes yesterday and loved them. We made half with crab and half with chopped mushrooms. They were delicious too. We definately will make this recipe again. LindaC143

8 people found this review helpful

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Read all 27 reviews