Muffin-Tin Crab Cakes


Food.com
45 mins (prep 20, cooking 25)
13 ingredients
6 servings
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.

Categories:  <-60-mins , served-hot , taste~mood , spicy , equipment , egg , diabetic , crab , eggs~dairy , time-to-make , easy , presentation , main-dish , shellfish , oven , savory ,
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Ingredients

Nutrition

Serving Size (77.68 g)
Servings 6
Amount per Serving
Calories 63.5 Calories from Fat 4.05
% Daily Value *
Total Fat 0.45g 4.19%
Saturated Fat 0.07g 2.04%
Trans Fat 0.0g %
Cholesterol 31.75mg 63.5%
Sodium 825.81mg 206.45%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 13.83g 165.93%
Vitamin A 18.14IU% Vitamin C 5.29mg%
Calcium 34.9mg% Iron 0.45mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
reduced-fat mayonnaise, large eggs, large egg white, fresh ground black pepper, lemon wedges
 

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