1. Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with cooking spray.
2. 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.
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.
Calories 183 Carbohydrates 18 Fat 5 Saturated fat 1
Mono unsaturated fat 1 Protein 21 Cholesterol 124 Fiber 6 Potassium 96
This recipe has been added to the following public cookbooks:
Nannas Cr,
linda's new recipe book,
Recipes,
Kathy's EatingWell Healthy Choices,
billys notable cooking
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