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Mini Crab Cake Quiches with Chili-Lime Sauce

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

Ingredients

  • Sauce:
  • 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
  • Quiches:
  • 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

Nutrition 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

How to Make It

  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.

Cooking Light Gluten-Free Cookbook