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Prep 15min
Total55min
Servings6
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Ingredients
Crab Mixture
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)
Baking Mixture
1/2
cup Original Bisquick™ mix
1/2
cup milk
2
eggs
Crab Cake Aioli
1/2
cup mayonnaise
1/2
teaspoon seafood seasoning
1
tablespoon fresh lemon juice
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Steps
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.
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Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.
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