Muffin tin crab cakes

Name: Muffin tin crab cakes
Cuisine: American
Ingredients: 1 lb imitation crab meat; 1/2 cup panko; 2 eggs (beaten); 2 chopped scallions; 2 tablespoons cilantro, chopped; Juice of 1/2 a lemon; 1 tsp Worcestershire sauce; 2 cloves of garlic; salt; 1/2 teaspoon dijon mustard

5 steps

This is a mixture of two recipes - https://freshflavorful.com/pan-fried-lemon-scallion-crab-cakes/?utm_source=whisk&utm_medium=webapp&utm_campaign=lemon_scallion_crab_cakes, and one I have saved here

Updated at: Thu, 17 Aug 2023 01:05:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories61.6 kcal (3%)

Total Fat1.6 g (2%)

Carbs7.2 g (3%)

Sugars1.2 g (1%)

Protein4.8 g (10%)

Sodium264.9 mg (13%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 lbimitation crab meat

½ cuppanko

2 tablespoonscilantro

chopped

0.5juice of lemon

1 tspworcestershire sauce

2cloves of garlic

salt

½ teaspoondijon mustard

Instructions

Step 1

Preheat the oven to 375 degrees Fahrenheit.

Step 2

Mix all the ingredients together.

Step 3

If you are using a silicone muffin pan, there is no need to grease it. If you are using a metal muffin pan, make sure you spray each muffin cup generously. Divide mixture among the 12 muffin spots and press down mixture.

Step 4

Refrigerate for 30 minutes to help the mixture stick together

Step 5

Bake for 25 minutes