Saturday, August 6, 2011

Baked Maryland Lump Crab Cakes

1/4 cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/8 teaspoon black pepper
2 teaspoons seafood seasoning, such as Old Bay (I used Kroger brand)
1 tablespoon low-fat mayonnaise
2 tablespoons butter, melted (I used butter substitute)
1 teaspoon Worcestershire sauce
3/4 cup cholesterol-free egg product
1 pound lump crab meat

1. Preheat oven to 375 degrees. Grease a baking sheet. (I used Pam).
2. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire sauce, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
3. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
4. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

They were awesome!!!

4 points plus

2 comments:

-J.Darling said...

My Sailor made Crab Cakes last week. They were AWESOME! We cut the calories down by cutting out the baking powder, Mayo,butter,and wochestershire sauce.
Instead of baking them, he cooked them in a skillet w/ Pam and they turned out DElISH as well!

Karen said...

Can't wait to try the crab cakes!