Mini Crab Cake Bites

Name: Mini Crab Cake Bites
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 24
Cuisine: Global
Ingredients: 340 grams cans each) crabmeat, well drained, flaked; 118 milliliters finely chopped celery; 2 eggs; 2 Tbsps chopped fresh parsley; 118 milliliters finely chopped green onions; 118 milliliters milk; 118 milliliters finely chopped red, yellow or orange bell pepper; 1 teaspoon seafood seasoning; 85 grams 3/4 cup shredded Cheddar cheese; 177 milliliters Original Bisquick® mix

Mini Crab Cake Bites requires about 40 minutes from start to finish. One serving contains 37 calories, 4g of protein, and 2g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 24. Not a lot of people really liked this hor d'oeuvre. A mixture of parsley, orange bell pepper, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Oven

In large bowl, stir together all ingredients. Scoop mixture evenly into muffin cups.

Equipment you will use

Muffin Liners

Bowl

Bake 20 to 25 minutes or until golden brown or toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then run sharp knife carefully around each bite to remove from pan. Cool another 5 minutes before serving.

Equipment you will use

Toothpicks

Oven

Knife

Frying Pan

Equipment

Ingredients

Servings:

340grams

cans each) crabmeat, well drained, flaked 118milliliters

finely chopped celery 2

eggs 2Tbsps

chopped fresh parsley 118milliliters

finely chopped green onions 118milliliters

milk 118milliliters

finely chopped red, yellow or orange bell pepper 1teaspoon

seafood seasoning 85grams

3/4 cup shredded Cheddar cheese 177milliliters

Original Bisquick® mix

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.