Muffin-Tin Crab Cakes

Muffin-Tin Crab Cakes

SERVES 6

Take the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crab meat in the refrigerator case at your market's fish counter, a better choice than canned varieties. Try these cakes with some tangy tartar sauce and coleslaw.

1 pound crab meat
2 cups fresh whole-wheat breadcrumbs,
1/2 red bell pepper, minced
3 scallions, sliced
1/4 cup mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce, such as, Tabasco
1/2 teaspoon celery salt
1/4 teaspoon freshly ground pepper
6 lemon wedges, for garnish

Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with cooking spray.
Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges