How to Make It
Preheat oven to 350°F. Heat oil in a nonstick skillet over medium. Add bell pepper, shallots, and garlic. Cook, stirring often, until soft, 6 to 8 minutes. Add spinach; cook, stirring constantly, until spinach is wilted and liquid has evaporated, about 2 minutes.Remove from heat; cool slightly.
Whisk together eggs, egg whites, lemon zest, cornstarch, salt, and cayenne in amedium bowl until smooth.
Coat cups of a 12-cup muffin pan with cooking spray. Divide half of the bell pepper mixture evenly among prepared muffin cups. Divide crabmeat and cream cheese evenly among muffin cups. Pour egg mixture evenly into muffin cups, and top evenly with remaining bell pepper mixture. Bake in preheated oven until set, 18 to 20 minutes.
Remove crab-egg muffin cups from pan, and serve immediately with lemon wedges.