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Mini Crab Cakes Recipe

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Mini Crab Cakes Recipe

Prep Time: Cook Time:

Ingredients

  • Alaska king crab, raw | 1.00 lb
  • Bread crumbs, dry | 2.00 cup
  • Peppers, sweet, red, raw | 0.50 medium approx 2-3/4" long, 2-1/2 dia.
  • Spring onions | 3.00 large
  • Mayonnaise, diet, cholesterol free | 0.25 cup
  • Egg, whole, raw | 2.00 medium
  • Egg, white, raw | 1.00 large
  • Tabasco | 4.00 tsp
  • Celery, raw | 0.11 tbsp
  • Spices, pepper, black | 0.25 tsp, ground
  • Lemons, raw, without peel | 6.00 wedge or slice 1/8 of one 2-1/8" dia lemon
Nutrition Facts (Per Serving)

Calories per serving: 270.54 mg

Fat per serving: 7.06 g

Saturated fat per serving: 1.40 g

Protein per serving: 21.46 g

Sodium per serving: 1,010.74 mg

Cholesterol per serving: 85.92 g

Instructions

  1. Separate the meat from crab, mince the red sweet pepper, slice the scallions and beat the eggs. Place them aside.
  2. Warm up an oven to 450*F. Use cooking spray to lightly coat 12-cup nonstick muffin pan.
  3. Take a large mixing bowl; add crab, sweet pepper, mayonnaise, eggs, egg white, celery, breadcrumbs, scallions, hot sauce and ground black pepper to mix them well. Fill up each muffin cups with mixture equally. Place in oven to bake until cooked through and really crisp for maximum 25 minutes. Garnish with lemon wedges and serve baked Crab Muffins at once.

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