Crab Cake Muffins Recipe

Guest Author - Jennifer Murray

I never would have thought crab cakes could be made in a low cal/low fat version and still have flavor, but these crab cake muffins are sure to please. Only 183 calories per serving (2 muffins) and 4 grams of fat! Even though they are low calorie/low fat, these muffins are still full of flavor. Enjoy!

Crab Cake Muffins

Ingredients

1 lb. crab meat (canned or pasteurized)

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 of hot sauce (Tabasco)

1/2 tsp. celery salt

1/4 tsp. ground pepper

Directions
1. Preheat oven to 450 degrees Fahrenheit. Generously coat a 12-cup nonstick muffin pan with cooking spray.

2. Mix crab meat, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt, and pepper in a large bowl until well blended. Divide mixture evenly among muffin cups.

3. Bake approximately 20 to 25 minutes, until crispy and cooked through.

1 serving = 2 cakes.

Tip: To make fresh breadcrumbs, trim crusts from firm bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice of bread = appx. 1/3 cup crumbs.