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Gearing up for the holidays, I am always on the hunt for some great holiday party recipes. I have some tried and true appetizers and delicious party food at the ready whenever I entertain. There are some dishes that I adore when I’m out and about but don’t often make – like crab cakes. I love a great crab cake – crispy exterior with a soft meaty interior. Serve it with a mustard remoulade sauce or a spicy tartar sauce and I’m in heaven. However, making them – notsomuch.
Here’s my issue – I don’t like to fry things that often. The oil goes all over the place. Sometimes it can get “overly crispy” and, quite frankly, with crab being a bit pricey, well – I needed to find a better way to make them for the holiday season. I was doing a “test run” of some mini crab cakes and found a recipe to play with. A few tries and and I have a divine tried and true recipe for you that I think you are going to love – but here’s the kicker – there’s NO frying. Everything is baked to a golden brown in muffin tins.
I wanted a bit of heat to the crab cake because, c’mon – you know there is nothing worse than a bland crab cake, right? So – it was off to Weis to pick up a pantry staple – Tabasco Sauce for some #SeasonedGreetings prep.
I originally was going to go with the classic original but decided to go with a bit of smoky heat – so it was all about the Chipotle flavor. Plus, I love having their chipotle sauce in the pantry because sometimes you want that flavor but don’t want to open up a can of chipotles for a little bit of sauce or a tiny pepper, right? I also picked up their mild Jalapeno sauce because I thought that might be fabulous in a breakfast casserole over the holiday weekend. So, armed with 3 flavors of Tabasco, I headed home to play in my kitchen.
This recipe could not be easier to make. A bit of chopping. A bit of mixing. Scoop some into the muffin tins and bake and *voila* you have a divine crab cake that your guests will adore. And – added bonus – it’s not fried so it’s a bit healthier for you, right?
On to the recipe:
Gather your ingredients
Add a *few* dashes of Chipotle Tabasco Sauce to the mix
Ready to be scooped into muffin tins
Serve with a lemon wedge (and a bit of tartar sauce if you prefer)
Crab Cakes Made Easy
Adapted from [Eating Well|http://www.eatingwell.com/recipes/muffin_tin_crab_cakes.html" target="_blank]
These mini baked crab cakes are easy to prepare and full of flavor. I promise these will be the first to go so you might want to make a double batch.
20 minPrep Time
25 minCook Time
45 minTotal Time
- 1 pound of crab meat
- 2 large eggs
- 1 egg white
- 1 1/2 cups of panko breadcrumbs
- 1 small red bell pepper, minced
- 2 green onions, sliced thin
- 1/4 cup of low fat mayonnaise
- 10 - 15 dashes (or about 1/4 - 1/2 teaspoon) of Tabasco Sauce (I used the Chipotle flavor)
- 1/2 teaspoon of celery salt
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of freshly ground pepper
- 1/4 teaspoon of kosher salt
- Lemon wedges for serving
- Tartar Sauce for serving
- Preheat the oven to 450 degrees F.
- Spray a 12 cup muffin tin with nonstick spray and set aside.
- In a large bowl, add the crab meat and double check that all bones are removed.
- In a medium bowl, whisk together the eggs and egg white. Mix in the panko bread crumbs, minced bell pepper, green onions, mayonnaise, Tabasco Sauce, celery salt, smoked paprika and salt and pepper.
- Fold that mixture into the crab, taking care to not overmix.
- Scoop into the prepared muffin tins and bake for about 25 - 30 minutes, until everything is golden brown.
- Let cool for a few minutes on a wire rack.
- Serve with tartar sauce and lemon wedges and enjoy!
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