Muffin-Tin Crab Cakes
INGREDIENTS
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1 pound crabmeat
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2 cups fresh whole-wheat breadcrumbs (see Tip)
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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
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1/2 teaspoon celery salt
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1/4 teaspoon freshly ground pepper
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6 lemon wedges for garnish
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Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about 1/3 cup crumbs.
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Active Time: 20 Minutes
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Total Time: 40 Minutes
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6 servings, 2 cakes each
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