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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great low calorie crab cake. Ingredients:
nonstick cooking spray |
1 egg, slightly beaten |
2 teaspoons dijon mustard |
1 teaspoon worcestershire sauce |
1 tablespoon fresh lemon juice |
1 dash hot sauce |
1/2 teaspoon crab boil seasoning (recommend old bay) |
1/2 cup finely chopped red bell pepper |
1 scallion, including green top finely chopped |
1 lb lump crabmeat, picked over for cartilage |
3/4 cup dried breadcrumbs |
1/4 teaspoon salt |
fresh ground black pepper |
Directions:
1. Preheat over to 400 degrees. Coat a baking sheet with nonstick cooking spray.
2. In a medium bowl mix together the egg, mustard, Worchestershire Sauce, lemon juice, old bay and hot sauce. Stir in scallion and bell pepper. Gently fold in crab, 1/4 cup bread crumbs and salt and pepper to taste. Put remaining bread crumbs in shallow dish.
3. Divide crab mixture into 8 rounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to prepared baking sheet and flatten crab cake to form a patty about 1 inch high. Repeat to form the remaining crab cakes.
4. Bake until golden on the bottom about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5-10 minutes longer.
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