Appetizers Breakfast Karista's Kitchen Kid Friendly

Crab and Egg White Muffins

crab and egg white muffins, gluten free

Crab and Egg White Muffins

There’s a whole lot of egg love goin’ on at The Bennett Camp.  Orange Cinnamon Raisin Baked French Toast and now these tasty little Crab and Egg White Muffins.

It’s possible I’m a tiny bit over joyed with my chicken gals.

They’ve been laying at least two eggs a day for a while now.  It’s feels like Christmas!   And while I was so elated with one egg,  you can only imagine my excitement when I started finding two.

Egg related dishes have been pouring out of my kitchen and this tasty little Crab and Egg White Muffin is the latest.  Although, I’ve been making these for several years now, I realized yesterday, I have not shared.

So I’m sharing today. 🙂

crab and egg white muffins, brunch

Crab and Egg White Muffins make the perfect Brunch!

I love this egg muffin for everything that it is, and is not.  It’s not terribly heavy or over stuffed, it is enticingly simple.  Purest of flavors that mingle together like a soft breeze, light, fluffy and perfectly adaptable to my ingredient whims.

Now, I completely adore the entire egg.  So you might be wondering why I’ve only used egg whites.

Originally, I crafted this recipe for a client and the egg whites were included to maintain my clients nutrition and dietary guidelines.  However, the egg whites keep this muffin light, airy and less dense than using the whole egg.  Which suits the crab and herbs beautifully.  So save those egg yolks for a custard or lemon curd.  Which would make a lovely dessert following these muffins.

Delicious Wishes and Loads of Love!

Karista

Crab and Egg White Muffins

Makes 4-5 large muffins.  This recipe can be doubled.  I’ve also prepared these in the smaller 12 cup tin.  Just be very careful not to over fill.

Ingredients

12-14 ounces crab meat (about 2/3 to 3/4 lbs)

1 cup cottage cheese or 1/4 cup heavy cream

8 ounces egg whites, I use a liquid measure for this or if I want to save my eggs, I purchase organic egg whites at my market

2 rounded tablespoons chopped fresh chive (I’ve also subbed with finely chopped green onion)

1 rounded tablespoon chopped fresh basil

½ teaspoon salt

¼ teaspoon pepper

Dash of Tabasco if desired

1 tablespoon flour or arrowroot powder (arrowroot powder is used as a gluten-free substitute for flour when flour is used as a thickener. I purchase it at PCC in the bulk section, or it can be found at whole foods or most natural markets)

1/2 cup shredded cheese (optional) The Bennett Crew likes a creamy Swiss in these muffins.

Directions

Heat the oven to 375F.

Whip the egg whites until slightly foamy, they don’t need to be stiff.  Add in the arrowroot powder or flour if using.

Fold in the crab meat, cottage cheese or heavy cream, herbs, salt and pepper, dash of tabasco if using.

Spray a large six *muffin tin with spray oil, only 4 or 5 of the cups.  Then gently ladle the egg mixture evenly into 4 or 5 of the muffin cups.  About 2/3 full.  It will make about 5 slightly large muffins.  Then top with shredded cheese if using.

Place the muffin tin on a cookie sheet as sometimes the mixture overflows and can drip onto the bottom of the oven.  Bake for about 20 minutes or until the muffins bounce back when touched.  They will be slightly golden brown on top.

Cool for several minutes before gently removing them from the muffin tin.

*A student recommended the use of silicone muffin pans as the muffin tins can be challenging to clean after baking these muffins.   If using a regular muffin tin, be sure to coat the muffin tin liberally with oil.  I use a spray coconut oil and it works beautifully.

Ingredient options:  cooked ground turkey or chicken sausage, fresh herbs from your garden,  or a handful of wilted cooked spinach or greens, but be careful to squeeze all the excess water from the greens.

For a lovely brunch, serve these muffins with a salad of spring greens, fresh fruit and lavender shortbread 🙂

Related Posts:

http://abeautifulbite.com/good-morning-muffins/

http://theplumpalate.com/2013/01/31/on-eggs-and-salt/

http://www.talkoftomatoes.com/2012/03/vegetable-strudel/

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27 Comments

  • Reply
    gardenfreshtomatoes
    April 3, 2013 at 12:10 pm

    Oh, wow! Pretty sure the whole household would go nuts for those…and I just picked the first chives of the year today.
    Speaking of spray oil – have you seen the atomizer-thingy that you fill with oil, pump, and spray? I got one a couple of months ago, and absolutely love it. Makes a nice, fine mist, and there are no propellants…

    • Reply
      Karista
      April 3, 2013 at 6:28 pm

      Thank you! My oldest loves these for breakfast. I love the atomizer bottle for oil. Let’s me use grapeseed or olive or whatever I’m in the mood for. And definitely love that it’s propellant free 🙂

  • Reply
    Cara Olsen
    April 3, 2013 at 12:51 pm

    These look delectable! So glad you’re are continuing to ride the YUM Express, delivering to us the most scrumptious of recipes!

    ~ Cara

    • Reply
      Karista
      April 3, 2013 at 6:29 pm

      LOL! I love your description.. The Yum Express. Leave it to you Cara to do some creative wordsmithing. You are so talented! So glad you stopped by. Hugs my friend!

  • Reply
    Barbara Bamber | justasmidgen
    April 3, 2013 at 2:38 pm

    Now that is perfect timing, I think.. two eggs a day is just right for baking and for dishes like these little cups! Yay for spring and chickens and egg cups:)

    • Reply
      Karista
      April 3, 2013 at 6:31 pm

      🙂 I love finding my eggs every day. Exciting stuff! LOL! Thanks for stopping by Smidge. Happy Spring!

  • Reply
    EverydayMaven
    April 3, 2013 at 2:59 pm

    These would be perfect for a brunch or even as mini’s for an appetizer! They look awesome 🙂

    • Reply
      Karista
      April 3, 2013 at 6:31 pm

      They are fabulous for a brunch. I’ve made them in the 12 cup tin but never the mini. If you try it let me know how it turns out. Hugs Alyssa!

  • Reply
    Bill
    April 3, 2013 at 3:05 pm

    I love crab meat – this certainly sounds delicious!

    • Reply
      Karista
      April 3, 2013 at 6:32 pm

      Thanks Bill. It is surprisingly light and very delicious. 🙂

  • Reply
    yummychunklet
    April 3, 2013 at 6:14 pm

    I love incorporating crab into dishes. These look great!

    • Reply
      Karista
      April 3, 2013 at 6:32 pm

      Thank you. I too love crab in my recipes. Yum!

  • Reply
    Jess
    April 3, 2013 at 7:52 pm

    I’m loving your adventures with the chickens, Karista. It makes me pine for the day in the future when I have an actual yard. This time of year we host lots of brunches (it’s peak holiday season in Thailand), and these are just the type of dish I’m always hunting for at the last minute. This year I’ll be prepared!

    • Reply
      Karista
      April 5, 2013 at 7:44 am

      Thanks Jess! Yes, this is the perfect little dish for a brunch. Enjoy the beautiful Thai spring season. 🙂

  • Reply
    wendy@chezchloe
    April 3, 2013 at 9:55 pm

    Perfect brunch item. Or maybe as mini’s for pre dinner nibbles? It’s a good reminder how much your are doing with four chickens. I’m always wanting like 15 or so because they are just so beautiful but practically speaking 4 would be enough. I’ve got to get me some chickies!

    • Reply
      Karista
      April 5, 2013 at 7:44 am

      I’ve never tried these as mini’s but often thought they woudl be fun. Hope you’re doing well and enjoy spring and NYC!

  • Reply
    thecompletecookbook
    April 4, 2013 at 11:28 am

    Heavenly Karista! Crab is my favourite favourite – real crab that is, not that fake stuff and these muffins are just the most adorable and perfect things I have seen! Cannot wait to make them. You describe them so beautifully.
    🙂 Mandy xo

    • Reply
      Karista
      April 5, 2013 at 7:45 am

      I too adore crab and would pretty much eat it in anything. 🙂 Happy Spring!!

  • Reply
    Bam's Kitchen (@bamskitchen)
    April 5, 2013 at 5:56 am

    How sweet are your little chicks to be leaving you 2 present eggs each day. This is a perfect little make ahead brunch idea so light and delicious.

    • Reply
      Karista
      April 5, 2013 at 7:45 am

      Thanks Bam. And recently I started getting three eggs a day! So exciting these eggs. LOL!

  • Reply
    Lilly Sue
    April 5, 2013 at 9:28 am

    OH my goodness, these look awesome! WOW! 😀

    • Reply
      Karista
      April 5, 2013 at 10:29 am

      Awww… thanks Lilly Sue!

  • Reply
    peasepudding
    April 5, 2013 at 11:31 pm

    We get one egg a day from our three girls but we did adopt them and I think they are old gals already. We are happy with one. The big hen has now go so used to use she trots up to the back door and clucks for treats! They are so much fun aren’t they?

  • Reply
    Karen
    April 6, 2013 at 1:13 pm

    Your timing is terrific as I’m going to make a lemon curd in a couple of days. I know where the whites will be going. 🙂

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