Muffin Tin Crab Cakes Recipe

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4.67 from 6 votes

Easy to make, each low calorie, low carb crab cake has just 90 calories!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: healthy crab cakes, low calorie crab cakes, lump crab cakes

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

8 ounces lump crabmeat
1/2 cup dry breadcrumbs (I used plain)
1/4 cup diced red bell pepper
1/4 cup thinly sliced green onion
2 tablespoons light mayonnaise
1 large egg white
1/4 teaspoon Old Bay seasoning

Instructions

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.

Notes

Serving size: 1 crab cake

WW Points: 1

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

2 PointsPlus (Old plan)

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.

Nutrition