Crab Cakes

Crab Cakes

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35

Ingredients

Serves 4

  • 1⁄2 lb lump crabmeat, flaked (fresh, frozen or canned and drained)

  • 1tablespoon Dijon mustard

  • 1tablespoon margarine, melted

  • 1large eggs, beaten or 1⁄4 cup egg substitute

  • 2teaspoons fresh lemon juice

  • 1teaspoon Worcestershire sauce

  • 1⁄8 teaspoon salt

  • 1pinch cayenne pepper

  • 2dashes hot pepper sauce

  • 3⁄4 cup soft breadcrumbs or 1 1⁄2 pieces white bread, finely crumbled

  • 1small lemon , cut in wedges

Directions

  • 01

    Preheat the oven to 400 degrees F.

  • 02

    Prepare a cookie sheet with nonstick pan spray.

  • 03

    In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worchestershire sauce, salt, pepper, and pepper sauce.

  • 04

    Add 1/4 cup of the bread crumbs; mix well.

  • 05

    If time permits, chill for an hour or more.

  • 06

    Shape the crab mixture into 4 patties about 3/4 inch thick (use about 1/2 cup mixture for each).

  • 07

    Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.

  • 08

    Bake for 20 to 25 minutes, or until lightly browned, turning the cakes midway through the cooking time.

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