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CRAB CAKES POPPERS

Recipe by Chef Berlin Lillard
Rating
★★★★★  Submit review
(1 people have added this recipe to their favorites.)
  • Active: 20 minutes
  • Total time: 30 minutes
  • Servings: 6, 2 cakes each

Ingredients

1 pound crabmeat
2 cups fresh whole-wheat breadcrumbs
½ red bell pepper, minced
3 scallions, sliced
¼ cup reduced-fat mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce, such as Tabasco
½ teaspoon celery salt
1/4 teaspoon freshly ground pepper
6 lemon wedges, for garnish

Preparation

1. Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with cooking spray.

2. 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.

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