Mini Crab Cake Quiches with Chili-Lime Sauce

Oxmoor House
12 servings (serving size: 2 quiches and 2 teaspoons sauce)


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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 {Check for Gluten}
3 large eggs
1 pound jumbo lump crabmeat, drained and shell pieces removed
Cooking spray


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.

Created date

November 2011

Nutritional Information

Calories 70
Fat 2.4 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 0.6 g
Protein 9.1 g
Carbohydrate 3.4 g
Fiber 0.1 g
Cholesterol 97 mg
Iron 10.4 mg
Sodium 445 mg
Calcium 37 mg