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Impossibly Easy Mini Crab Cake Pies
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Prep Time:
15 minutes
Total Time:
55 minutes
Indulge in a simple crab and veggie pie with Bisquick mix and aioli - a delicious and effortless dish!
Ingredients:
  • 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 tablespoon fresh lemon juice
Instructions:
  • Preheat the oven to 375°F and grease a 12-cup muffin tin with cooking spray.
  • Combine crabmeat and 1/2 teaspoon seafood seasoning in a small bowl; set aside. Heat oil in a 10-inch skillet over medium-high heat. Sauté onion and bell peppers for 4 minutes, stirring frequently. Stir in the crabmeat mixture and heat through. Let cool for 5 minutes, then mix in the cheese.
  • Combine the baking mixture ingredients in a medium bowl using a whisk or fork until well blended. Add 1 scant tablespoon of the baking mixture into each muffin cup, followed by about 1/4 cup of the crab mixture. Finally, top the crab mixture with another tablespoon of the baking mixture in each muffin cup.
  • Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown. Allow to cool for 5 minutes. Use a thin knife to loosen the sides of the pies from the pan, then carefully remove them and place them top side up on a cooling rack. Cool for an additional 10 minutes before serving.
  • While the crab cake pies are cooling, combine the aioli ingredients in a medium bowl. Serve each mini pie topped with a generous tablespoon of aioli.

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