Easy Mini Crab Cake Pies


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


Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
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.
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.
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.
While crab cake pies are cooling, in medium bowl, mix aioli ingredients. Serve each mini pie topped with generous tablespoonful of aioli.
Recipe shared from: http://www.bettycrocker.com/recipes/impossibly-easy-mini-crab-cake-pies/0aec8f1b-2740-4e68-b532-9614cd97beac