Wednesday, February 15, 2012

Baked Crab Cakes

Baked Crab Cakes

2 (4.5 oz) cans fancy lump crab meat
1/3 cup panko bread crumbs
1 large egg
2 tablespoon light mayonnaise
1 teaspoon brown mustard
1 tablespoon parsley flakes
Cajun seasoning (season to taste)

Fat free tartar sauce

1. Drain crab meat and place in mixing bowl with parsley and Cajun seasoning.
2. In a smaller bowl, scramble egg, mix in mayo and mustard. Add mix to crabmeat and gently blend in with crab meat, careful as to not break up lumps.
3. Mix in bread crumbs. Cover and let sit in the refrigerator for one hour.
4. Remove from refrigerator and form into 4 to 6 (depending on preference of size) balls, then press into cakes. I like using a slider hamburger press, it makes 6 perfect cakes.

Place in a baking dish sprayed with olive oil and bake at 375 for about 25 minutes until golden brown.

Mix Cajun seasoning with tarter sauce and serve on the side.

Nutritional info TBD.

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