Impossibly Easy Mini Crab Cake Pies

 

2

cans (6 oz) crabmeat, drained, flaked

1/2

teaspoon seafood seasoning

1

tablespoon vegetable oil

1

medium onion, chopped (1/2 cup)

1/2

cup chopped red bell pepper

1/2

cup chopped green bell pepper

1

cup shredded mozzarella cheese (4 oz)

1/2

cup Original Bisquick® mix

1/2

cup milk

2

eggs

1/2

cup mayonnaise

1/2

teaspoon seafood seasoning

1

tablespoon fresh lemon juice

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In small bowl, mix crabmeat and 1/2 teaspoon seafood seasoning; set aside. In 10-inch skillet, heat oil over medium-high heat until hot. Cook onion and bell peppers in oil 4 minutes, stirring frequently. Add crabmeat mixture, stirring until mixture is heated through. Cool 5 minutes; stir in cheese.
• 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup crab mixture. Spoon 1 tablespoon baking mixture onto crab mixture in each muffin cup.
• 4 Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer.
• 5 While crab cake pies are cooling, in medium bowl, mix aioli ingredients. Serve each mini pie topped with generous tablespoonful of aioli.