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 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!
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.
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.
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 🙂