Muffin-Tin Crab Cakes
"This recipe has 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 crabcakes with some tangy tarter sauce and coleslaw. Note:To make bread crumbs tear crust from bread then tear into pieces & process in a food processer into coarse crumbs, one slice makes about 1/3 cup crumbs. The recipe is courtesy Eatingwell.com...."
INGREDIENTS
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1 lb crabmeat
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2 cups fresh whole wheat breadcrumbs
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1⁄2 red bell pepper, minced
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3 scallions, sliced
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1⁄4 cup reduced-fat mayonnaise
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2 large eggs
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1 large egg white
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10 dashes hot sauce, such as Tabasco
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1⁄2 teaspoon celery salt
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1⁄4 teaspoon fresh ground black pepper
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6 lemon wedges (to garnish)
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