Mini Crab Cake Quiches with Chili-Lime Sauce

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon mustard dry
• 3 large eggs 
• 1 small garlic clove pressed
• 0.3 cup breadcrumbs gluten-free panko-style such as Kinnikinnick
• 0.1 teaspoon ground pepper red
• 1 tablespoon juice of lemon fresh
• 2 teaspoons juice of lime fresh
• 1.5 teaspoons lime rind grated
• 0.5 cup mayonnaise reduced-fat
• 3 tablespoons mayonnaise reduced-fat
• 1 pound lump crab meat drained
• 2 teaspoons old bay seasoning 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• oven
• knife
• whisk
• muffin liners

Directions

1. To prepare sauce, combine first 5 ingredients in a small bowl, stirring with a whisk until smooth. Cover and refrigerate.
2. To prepare quiches, preheat oven to 37
3. Combine breadcrumbs and next 4 ingredients in a small bowl.
4. Combine mayonnaise and next 3 ingredients in a medium bowl, stirring with a whisk until eggs are beaten. Fold crabmeat into egg mixture; fold in breadcrumb mixture. Lightly spoon crab mixture evenly into 24 miniature muffin cups coated with cooking spray.
5. Bake at 375 for 15 minutes or until set and beginning to brown. Cool in pans 5 minutes before serving. Run a small sharp knife around edges of quiches; remove from muffin cups, and place on a serving platter.
6. Serve with sauce.