Muffin Tin Crab Cakes
"I love traditional Maryland and Charleston style crab cakes, but hate getting my fingers messing making them. And, if making them for guests, cooking them over a hot stove leaves me looking like something the dogs brought in- not something that needs to be serving a dish at the table! This recipe is simple, healthier- it does not use the oil, and a lot less messy to make! Enjoy!..."
INGREDIENTS
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6 ounces cornbread stuffing mix (Any Flavor, But I Like Garlic And Herbs)
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18 ounces imitation crabmeat (or you can spring for real crab)
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1/4-1/3 cup Kraft mayonnaise (Fat Free, Light, Or Regular All Work)
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4 tablespoons lemon juice (Fresh Or Bottled)
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2 tablespoons garlic powder
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2 teaspoons dill weed (I Used Dried- If Using Fresh, You Might Want To Decrease To 1 Teaspoon)
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2 teaspoons Cavenders salt-free all purpose greek seasoning
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2 tablespoons parsley flakes (You Can Use Fresh)
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2 stalks celery, Diced
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1/4 cup onion, Diced (Red, Green, Sweet, Etc. Your Choice)
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2 eggs
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1/2 cup sun-dried tomato, As Desired
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1/2 cup chopped canned artichoke heart, As Desired
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