Muffin-Tin Crab Cakes

SERVES 6
For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties.

Ingredients:
1 pound 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

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.

Nutritional Information:

Per serving
Calories 183 kcal
Carbohydrates 18 g
Dietary Fiber 6 g
Fat 5 g
Saturated Fat 1 g
Monosaturated Fat -
Polysaturated Fat -
Protein 21 g
Potassium 96 mg
Sodium 574 mg
Iron -
Cholesterol 124 mg
Folic Acid -
Nutritional Bonus:

Per serving
Vitamin C (60% daily value), Zinc (20% dv), Calcium & Vitamin A (15% dv).