Skinny Muffin Tin Crab Cakes
The easiest low carb, low calorie crab cakes you will ever make! Just mix the ingredients, scoop into a muffin pan and bake.
These delicious crab cakes make a wonderful light dinner on a warm summer evening when you want to keep things simple in the kitchen. And because they are so quick and simple, they also make great additions to most weekend brunch menus.
Low calorie, low carb crab cakes
How Many Calories and WW Points in these Crab Cakes?
According to my calculations, each crab cake has just 90 calories.
To see your WW Points for this recipe and track it in the WW app or site, Click here!
Easy Low Carb Crab Cake Ingredients
8 ounces lump crabmeat
½ cup dry breadcrumbs
¼ cup diced red bell pepper
¼ cup thinly sliced green onion
2 tablespoons light mayonnaise
1 large egg white
¼ teaspoon Old Bay seasoning
How to Make Muffin Tin Crab Cakes, Step-by-Step
Step 1: Gather and prepare all ingredients.
Ready to make crab cakes
Step 2: Preheat oven to 425F degrees. Line a 6-cup muffin tin with foil liners and light spritz with cooking spray.
Step 3: Add all the ingredients to a medium bowl and mix together well, trying to keep the large chunks of crab intact.
Combine all the ingredients in a mixing bowl
Step 4: Divide the mixture evenly between the muffin cups.
Divide the crab mixture evenly among the prepared muffin cups
Step 5: Bake for 16 to 20 minutes, or until crispy golden and cooked through.
Fresh baked crab cakes
Step 6: Remove from oven and serve.
Low carb muffin tin crab cakes
Step 7: Store any leftover crab cakes in an airtight container in the refrigerator.
Recipe Notes
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.
Serving Suggestions
Grilled or Roasted Asparagus
Broccoli Salad
Low-Fat Asian Slaw with Pineapple
Sliced Cucumber Salad or Spicy Sesame Cucumber Salad
Orange Spinach Salad
Chopped Greek Salad
Easy Artichoke Tomato Salad
Crab cakes and mixed greens salad
Ways to Use Leftovers
Store any leftover crab cakes in an airtight container in the refrigerator.
Gently reheat crab cakes in the microwave or toaster oven and enjoy for brunch with scrambled eggs or an omelette alongside.
Are You Ready To Firmly Plant Yourself
On The Path To Lasting Weight Loss Success?
If you’ve made these low carb Crab Cakes, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Muffin Tin Crab Cakes
Ingredients
Instructions
Notes
To make these crab cakes gluten-free, be sure to use gluten-free breadcrumbs.
Serving size: 1 crab cake
Click here to see your WW Points for this recipe and track it in the WW app or site.
2 *PointsPlus (Old plan)
Nutrition
Insert in Recipe Card:
Recipe source: Eat What You Love Quick & Easy by Marlene Koch
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like these easy Muffin Tin Crab Cakes, you might also like
Crab and Papaya Salad with Mint Dressing
Easy Salmon Patties
Low-Fat Tuna Patties
No-Cook Tex-Mex Shrimp Rolls
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
The post Skinny Muffin Tin Crab Cakes appeared first on Simple Nourished Living.
You might also like
