Impossibly Easy Mini Crab Cake Pies

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 (6 ounce) cans 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 baking mix
• 1/2 cup milk
• 2 eggs
• 1/2 cup mayonnaise
• 1/2 teaspoon seafood seasoning
• 1 tablespoon fresh lemon juice

Recipe

• 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.