Skinny Muffin Tin Crab Cakes

 

Ingredients:

• 1 lb lump crab meat, drained

• 1/4 cup plain Greek yogurt

• 1/4 cup whole wheat breadcrumbs

• 1 egg

• 2 green onions, finely chopped

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• 1 teaspoon Old Bay seasoning

• Salt and pepper, to taste

• Cooking spray

Instructions:

• Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray.

• In a large mixing bowl, combine the lump crab meat, Greek yogurt, breadcrumbs, egg, chopped green onions, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Gently mix until well combined.

• Divide the crab mixture evenly among the prepared muffin cups, pressing it down gently to form compact cakes.

• Bake the crab cakes in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.

• Once cooked, remove the crab cakes from the oven and let them cool in the muffin tin for a few minutes before carefully removing them.

• Serve the Skinny Muffin Tin Crab Cakes warm with your favorite dipping sauce or a squeeze of lemon juice.

Nutrition Information (per serving, assuming 4 servings):

• Calories: 170 kcal
• Protein: 21g
• Fat: 4g
• Carbohydrates: 11g
• Fiber: 1g
• Sugars: 1g
• Sodium: 570mg