IMPOSSIBLY EASY MINI CRAB CAKE PIES

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Impossibly Easy Mini Crab Cake Pies image

Enjoy this impossibly easy pie made using crabmeat, veggies and Original Bisquick® mix; topped with aioli - a mild and flavorful meal!

Provided by @MakeItYours

Number Of Ingredients 13

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
1/2 teaspoon seafood seasoning
1 tablespoon fresh lemon juice

Steps:

  • 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.

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