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1 pound crabmeat
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 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 degrees 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.
Yield: 6 servings (Serving size: 6 servings)
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 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 degrees 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.
Yield: 6 servings (Serving size: 6 servings)
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