Crab Cakes with Lemon-Parsley Slaw |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Get the crispy brown crust on these crab cakes with our easy oven procedure. Ingredients:
1 1/2 pounds fresh crabmeat |
1/2 cup panko or other breadcrumbs, divided |
2 tablespoons reduced-fat mayonnaise |
1 large egg |
1 tablespoon minced chives |
1 tablespoon dijon mustard |
1 teaspoon old bay seasoning |
vegetable cooking spray |
lemon wedges |
lemon-parsley slaw |
Directions:
1. Preheat oven to 450°.
2. Place a jelly-roll pan in oven 10 minutes to heat.
3. Drain and flake crabmeat, removing any bits of shell.
4. Combine 1/4 cup breadcrumbs, mayonnaise, and next 4 ingredients; gently add crabmeat to mixture using hands to toss. Shape into 12 small patties. Dredge patties in remaining 1/4 cup breadcrumbs.
5. Coat crab cakes well with cooking spray. Remove hot pan from oven; coat pan with cooking spray. Place crab cakes on hot pan in a single layer. Bake at 450° for 10 minutes; turn cakes over and bake 10 more minutes or until lightly browned. Serve with lemon wedges and Lemon-Parsley Slaw.
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