Salmon Cups with Creamed Peas

  • cat lover originally posted this recipe in What's for Dinner April 2010.

    Salmon Cups with Creamed Peas


    1 14 1/2 oz can pink salmon packed in water, drained and flaked
    14 small fat free saltine crackers made into crumbs
    egg substitute equal to 1 egg
    1 12 oz can evaporated skim milk
    1 tsp dried onion flakes
    2 tsp dried parsley flakes
    3 tbsp all purpose flour
    1 1/2 cups frozen peas, thawed
    1/4 tsp lemon pepper

    Preheat oven to 350 degrees. Spray a 6 cup muffin tin with butter flavored cooking spray. In a medium bowl combine the salmon, cracker crumbs, egg, 1/4 cup evaporated skim milk, onion flakes, and the parsley flakes. Mix well. Evenly pat about 1/3 cup of salmon mixture into each prepared muffin cup. Press mixture up the sides to form a cup. In a covered jar combine the remaining 1 1/4 cups evaporated skim milk and flour. Shake well to blend. Pour milk mixture into a medium saucepan sprayed with butter flavored cooking spray. Add peas and lemon pepper. Mix well to combine. Cook over medium heat till mixture thickens,stirring occasionally. Spoon about 1/3 cup of peas sauce into the center of each salmon cup. Bake for 30 minutes. Place muffin pan on a wire rack and let sit for 5 minutes. Serves 6 Each serving 195 calories - 3 g fat - 21 g protein - 21 g carbs - 508 mg sodium - 295 mg calcium - 2 g fiber
  • If I only have a 12 cupcake pan would it work? Obviously making them half the size? Or would that be too small/difficult?