Mini Crab Cake Quiches With Chili-Lime Sauce

• Sauce:
• 1/2 cup reduced-fat mayonnaise
• 1 1/2 teaspoons grated lime rind
• 2 teaspoons fresh lime juice
• 1 small garlic clove, pressed
• 1/8 teaspoon ground red pepper
• Quiches:
• 1/4 cup gluten-free panko-style breadcrumbs (such as Kinnikinnick)
• 2 teaspoons Old Bay seasoning
• 1 teaspoon baking powder
• 1 teaspoon dry mustard
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons reduced-fat mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce {Check for Gluten}
• 3 large eggs
• 1 pound jumbo lump crabmeat, drained and shell pieces removed
• Cooking spray

1. To prepare sauce, combine first 5 ingredients in a small bowl, stirring with a whisk until smooth. Cover and refrigerate.
2. To prepare quiches, preheat oven to 375u0b0.
3. Combine breadcrumbs and next 4 ingredients in a small bowl. Combine mayonnaise and next 3 ingredients in a medium bowl, stirring with a whisk until eggs are beaten. Fold crabmeat into egg mixture; fold in breadcrumb mixture. Lightly spoon crab mixture evenly into 24 miniature muffin cups coated with cooking spray.
4. Bake at 375u0b0 for 15 minutes or until set and beginning to brown. Cool in pans 5 minutes before serving. Run a small sharp knife around edges of quiches; remove from muffin cups, and place on a serving platter. Serve with sauce.

mayonnaise, lime rind, lime juice, garlic, ground red pepper, quiches, breadcrumbs, bay seasoning, baking powder, mustard, freshly ground black pepper, mayonnaise, lemon juice, worcestershire sauce, eggs, lump crabmeat, cooking spray

Taken from www.myrecipes.com/recipe/mini-crab-cake-quiches (may not work)