Fold one-third of the eggs whites into the crab mixture to loosen it up, then fold in the rest of the egg whites. Do not over fold, as you want to keep lots of volume. Some white streaks can still remain. Use a third-cup measure to scoop the mixture into the prepared tins. Bake for 12-15 minutes, or until they are puffy and lightly browned on the tops. Serve hot or at room temperature.