Mini Crab Cake Quiches with Chili-Lime Sauce

Name: Mini Crab Cake Quiches with Chili-Lime Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 0 teaspoons freshly ground black pepper; 1 teaspoon dry mustard; 3 larges eggs; 1 small garlic clove, pressed; 59 milliliters gluten-free panko-style breadcrumbs (such as Kinnikinnick); 0 teaspoons ground red pepper; 1 Tbsp fresh lemon juice; 2 teaspoons fresh lime juice; 2 teaspoons grated lime rind; 118 milliliters reduced-fat mayonnaise; 3 Tbsps reduced-fat mayonnaise; 454 grams lump crabmeat, drained and shell pieces removed; 2 teaspoons Old Bay seasoning; 1 teaspoon Worcestershire sauce

Mini Crab Cake Quiches with Chili-Lime Sauce requires about 45 minutes from start to finish. This morn meal has 88 calories, 9g of protein, and 4g of fat per serving. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have lemon juice, jumbo lump crabmeat, mustard, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

To prepare sauce, combine first 5 ingredients in a small bowl, stirring with a whisk until smooth. Cover and refrigerate.

Ingredients you will need

Sauce

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Whisk

Bowl

To prepare quiches, preheat oven to 37

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Oven

Combine breadcrumbs and next 4 ingredients in a small bowl.

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Breadcrumbs

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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.

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Cooking Spray

Breadcrumbs

Mayonnaise

Crab

Egg

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Muffin Liners

Whisk

Bowl

Bake at 375 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.

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Muffin Liners

Oven

Knife

Serve with sauce.

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Sauce

Equipment

Ingredients

Servings:

1teaspoon

baking powder 0teaspoons

freshly ground black pepper 1teaspoon

dry mustard 3larges

eggs 1small

garlic clove, pressed 59milliliters

gluten-free panko-style breadcrumbs (such as Kinnikinnick)0teaspoons

ground red pepper 1Tbsp

fresh lemon juice 2teaspoons

fresh lime juice 2teaspoons

grated lime rind 118milliliters

reduced-fat mayonnaise 3Tbsps

reduced-fat mayonnaise 454grams

lump crabmeat, drained and shell pieces removed 2teaspoons

Old Bay seasoning 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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 Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.