Using a muffin tin and oven makes these yummy crab cakes easy and much healthier than their fried relatives. We paired these crab cakes with some green beans and brown rice for a simple and fast meal on a week night. I was inspired by this Eating Well recipe and as usual made some small tweaks.
Serves: 4
Ingredients:
1 pound of lump crabmeat (found in the seafood section, make sure shells are removed)
1 1/2 c. panko breadcrumbs
1/2 yellow bell pepper chopped very small
3 scallions chopped small
2 gloves of garlic, minced
1/4 c. Italian parsley copped fine
1/4 c. reduced fat mayo
2 eggs
1 t. celery salt
1 t. pepper
10 dashes of green tabasco
Lemon wedges for garnish
Directions:
1. Preheat oven to 450 degrees.
2. Lightly spray a muffin tin with non stick cooking spray and set aside. In a large bowl, combine all ingredients except lemon and mix well. Spoon into muffin tins.
3. Cook until crispy on the top and cooked through- 20-25 minutes. Serve with lemon wedges.
