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Crab Cake Muffins

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These Crab Cake Muffins are a healthier version of crab cakes, without the frying.

A little bit of chopping, mixing and baking then these delicious muffins are ready!

They’re also easy on the wallet, which is always a good thing.

I used lump crab meat in a can. A 6 ounce can was $4.59 and I bought two cans. I didn’t want to use imitation crab so this was a better option.

These Crab Cake Muffins are great as an appetizer, lunch or dinner. With my WW Personal Points each muffin is only 2 points.

Click here to view your WW Personal Points and track it on your app.

How to make Crab Cake Muffins:

Drain the lump crabmeat and add it to a medium bowl. Add the chopped red bell pepper, onion, shredded mozzarella cheese and seasonings. Mix together.

In another bowl add the Bisquick Heart Smart, eggs and skim milk, whisk together.

Spray a muffin pan (regular size muffin pan not mini) with cooking spray. Add a tablespoon of the Bisquick batter to each muffin cup.

Next add 1/4 cup of the crab cake mixture to each muffin cup.

Top each muffin with a little less than a tablespoon of the Bisquick batter.

Bake the Crab Cake Muffins for 25 minutes, until they’re golden brown.

You can serve the Crab Cake Muffins with tarter sauce, hot sauce or lemon wedges. Or you can eat them as is.

When I have these for dinner I serve them with a low point salad. It’s delicious and filling!

Crab Cake Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Yield: 12 servings

Click here to view your WW Personal Points and track it on your app.

Ingredients
  • 12 oz. lump crab meat
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup yellow onion, chopped
  • 1 cup part skim mozzarella cheese, shredded
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 cup Bisquick Heart Smart
  • 1/2 cup skim milk
  • 2 eggs
Instructions
  1. Preheat oven to 375 degrees F.

  2. Add the crab meat, red pepper, onion, mozzarella cheese and Old Bay Seasoning to a bowl. Mix together.

  3. In a separate bowl add the Bisquick Heart Smart, skim milk and eggs. Whisk together.

  4. Spray a muffin pan with cooking spray. Add a tablespoon of the Bisquick mixture to the bottom of each muffin.

  5. Add 1/4 cup of the crab mixture to each muffin. Top each one with a little less than a tablespoon of the Bisquick mixture.

  6. Bake for 25 minutes, or until the muffins are golden brown and cooked through.

Here are some more WW friendly recipes:

Crab Cakes

Crab Rangoon

Instant Pot Crab Legs

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!

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