Easy to make, each low calorie, low carb crab cake has just 90 calories!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Author: Peter | Simple Nourished Living
½cupdry breadcrumbs (I used plain)
¼cupdiced red bell pepper
¼cupthinly sliced green onion
¼teaspoonOld Bay seasoning
Preheat oven to 425F degrees. Line a 6-cup muffin tin with foil liners and light spritz with cooking spray.
Add all the ingredients to a medium bowl and mix together well, trying to keep the large chunks of crab intact.
Divide the mixture evenly between the muffin cups.
Bake for 16 to 20 minutes, or until crispy golden and cooked through.
Remove from oven and serve.
Store any leftover crab cakes in an airtight container in the refrigerator.
I highly recommend using the foil liners for super-easy removal and cleanup. But if you decide to not use them, be sure to spray your pan well with cooking spray. Immediately after removing pan from the oven, run a thin sharp knife around the outside of each crab cake to loosen it from the sides of the pan.To make these crab cakes gluten-free, be sure to use gluten-free breadcrumbs.Serving size: 1 crab cakeClick here to see your WW Points for this recipe and track it in the WW app or site.2*PointsPlus (Old plan)
Muffin Tin Crab Cakes
Amount Per Serving (1 crab cake)
Calories 90Calories from Fat 18
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/muffin-tin-crab-cakes/