Crab Cake Muffins Name: Belinda Hurley Base: Camp Lejeune Recipe: 1 pound crabmeat 2 cups fresh breadcrumbs 1/4 cup reduced-fat mayonnaise 2 large eggs 1 large egg white 10 dashes hot sauce, such as Tabasco 1/2 teaspoon celery salt 1/4 teaspoon freshly ground pepper 6 lemon wedges for garnish Cooking Directions Preheat oven to 450 degrees F. Generously coat a 12-cup nonstick muffin pan with cooking spray. Mix crab, breadcrumbs, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges. Great for parties. Mini MUffins are great too. Serve with spicy mustard!