Cook time: 20 minutes
Total time: 40 minutes
Makes 12 crab cakes

Ingredients

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

Directions

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.
3. Bake until crispy and cooked through, 20–25 minutes.

Serve with lemon wedges