RECIPES

From time to time I'll post a new(new to me)recipe. Some I've tried , some not. Here's one that my brothe CHING sent me. Sounds good

THE OLD COUNTRY BOY

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Muffin-Tin Crab Cakes

Take the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for
pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties.
Make It a Meal: Try these cakes with some tangy tartar sauce and coleslaw.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.

RECIPE INGREDIENTS
1 pound crabmeat
2 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 red bell pepper, minced
3 scallions, sliced
1/4 cup reduced-fat mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce
1/2 teaspoon celery salt
1/4 teaspoon freshly ground pepper
6 lemon wedges for garnish

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about 1/3 cup crumbs.






DIRECTIONS
Preheat oven to 450 degrees F.

Generously coat a 12-cup nonstick muffin pan with cooking spray.


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. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.