1 pound chopped 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°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.
- Makes 6 Servings (2 Crab Cakes Per Serving)
Calories 183| Sat. Fat 2 g| Cholesterol 123 mg| Carbs 18 g| Fiber 6 g| Protein 21 g | SmartPoints: 4