Muffin-Tin Crab Cakes Recipe
Recipe By EatingWell
We've 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 cakes with some tangy tartar sauce and coleslaw.
4.9
28 Rating -
Rate
1hr 15minstotal
1hr 15m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Muffin-Tin Crab Cakes Recipe
- 0.17 pound Crabmeat
- 0.33 cup Fresh whole wheat breadcrumbs
- 0.08 Red Bell Pepper, Minced
- 1/2 Scallions, Sliced
- 1/25 cup Reduced fat mayonnaise
- 0.33 Large eggs
- 0.17 Large egg white
- 1.67 dash Hot sauce, such as tabasco
- 0.08 teaspoon Celery salt
- 1/25 teaspoon Freshly ground pepper
Nutrition
value
value
333
calories per serving
3 g Fat24 g Protein50 g Carbs2 g FiberOther
Current Totals
- Fat3g
- Protein24g
- Carbs50g
- Fiber2g
MacroNutrients
- Carbs50g
- Protein24g
- Fiber2g
Fats
- Fat3g
Vitamins & Minerals
- Calcium97mg
- Iron2mg
- Vitamin A46mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B968mcg
- Vitamin B123mcg
- Vitamin C18mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium52mg
- Manganese< 1mg
- Phosphorus299mg
- Selenium43mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell