Muffin-Tin Crab Cakes

• 1 lb crabmeat
• 2 cups fresh whole wheat breadcrumbs
• 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, such as Tabasco
• 1/2 teaspoon celery salt
• 1/4 teaspoon fresh ground black pepper
• 6 lemon wedges (to garnish)

1. Preheat oven to 450 degrees; generously coat a 12-cup nonstick muffin pan with cooking spray.
2. Mix crabmeat, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt, and pepper in a bowl until well combined.
3. Divide mixture evenly among the 12 muffin cups.
4. Bake until crispy and cooked through, 20 to 25 minutes, serve with lemon wedges.

crabmeat, whole wheat breadcrumbs, red bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt, fresh ground black pepper, lemon wedges

Taken from www.food.com/recipe/muffin-tin-crab-cakes-143794 (may not work)