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Mini Artichoke Crab Cakes

Tags: appetizer, 300 calories or less, oven, 600 calories or less, crab, 30 minutes or less, main course

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Calories: 

210-50

Total Fat: 

7-4g

Protein:  

21-0g

Total Time: 

N/A

Prep Time: 

N/A

Cook Time: 

15 minutes

Yield: 

6 servings

Ingredients

16 ounces cooked crabmeat
2 cups fresh whole wheat bread crumbs*
One 14-ounce can artichoke hearts, drained and finely chopped
¼ cup light canola mayonnaise
2 large eggs, beaten
2 tablespoons fresh chopped chives
½ teaspoon celery salt
Freshly ground black pepper
Paprika

Tarragon Tartar Sauce
1/3 cup light canola mayonnaise
1 tablespoon sweet relish
1 tablespoon lemon juice
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon
½ teaspoon onion powder
Salt and freshly ground pepper

Directions

Preheat the oven to 450ºF. Generously coat a 24-cup mini muffin pan with nonstick cooking spray and set aside. Stir together the crabmeat, bread crumbs, artichoke hearts, mayonnaise, eggs, chives, celery salt and a few turns of freshly ground black pepper until well combined.
Divide the mixture evenly between the muffin cups and smooth the tops.
Sprinkle with paprika.  Bake until golden brown, about 15 minutes.
Serve with tarragon tartar sauce

Tarragon Tartar Sauce
In a small bowl, mix together the mayonnaise, relish, lemon juice, tarragon, onion powder and salt and pepper to taste.

Nutritional Information per Serving

Calories: 210-50

Total Fat: 7-4

Protein: 21-0g

Courtesy of: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com