Mini Crab Cake Quiches with Chili-Lime Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

Ingredients:

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

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

3 large eggs

1 pound jumbo lump crabmeat, drained and shell pieces removed

cooking spray

Directions:

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 375°.
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 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. Serve with sauce.

By RecipeOfHealth.com