Impossibly Easy Mini Crab Cake Pies

Name: Impossibly Easy Mini Crab Cake Pies
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams cans crabmeat, drained, flaked; 2 eggs; 118 milliliters chopped green bell pepper; 1 Tbsp fresh lemon juice; 118 milliliters mayonnaise; 118 milliliters milk; 118 milliliters medium onion, chopped; 118 milliliters chopped red bell pepper; 1 teaspoons seafood seasoning; 113 grams cup shredded mozzarella cheese; 1 Tbsp vegetable oil; 118 milliliters Original Bisquick® mix

This recipe makes 6 servings with 273 calories, 12g of protein, and 23g of fat each. If $1.28 per serving falls in your budget, Impossibly Easy Mini Crab Cake Pies might be an awesome gluten free and pescatarian recipe to try. If you have milk, onion, mayonnaise, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Oven

In small bowl, mix crabmeat and 1/2 teaspoon seafood seasoning; set aside. In 10-inch skillet, heat oil over medium-high heat until hot. Cook onion and bell peppers in oil 4 minutes, stirring frequently.

Ingredients you will need

Seafood Seasoning

Bell Pepper

Crabmeat

Onion

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Add crabmeat mixture, stirring until mixture is heated through. Cool 5 minutes; stir in cheese.

Ingredients you will need

Crabmeat

Cheese

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup crab mixture. Spoon 1 tablespoon baking mixture onto crab mixture in each muffin cup.

Ingredients you will need

Crab

Equipment you will use

Whisk

Bowl

Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer.

Equipment you will use

Wire Rack

Toothpicks

Oven

Knife

Frying Pan

While crab cake pies are cooling, in medium bowl, mix aioli ingredients.

Ingredients you will need

Aioli

Crab

Equipment you will use

Bowl

Serve each mini pie topped with generous tablespoonful of aioli.

Ingredients you will need

Aioli

Equipment

Ingredients

Servings:

170grams

cans crabmeat, drained, flaked 2

eggs 118milliliters

chopped green bell pepper 1Tbsp

fresh lemon juice 118milliliters

mayonnaise 118milliliters

milk 118milliliters

medium onion, chopped 118milliliters

chopped red bell pepper 1teaspoons

seafood seasoning 113grams

cup shredded mozzarella cheese 1Tbsp

vegetable oil 118milliliters

Original Bisquick® mix

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.