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Preparation Time : 15
Cook Time : 20
Total Time : 35
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
Preheat the oven to 400 degrees F.
Prepare a cookie sheet with nonstick pan spray.
In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worchestershire sauce, salt, pepper, and pepper sauce.
Add 1/4 cup of the bread crumbs; mix well.
If time permits, chill for an hour or more.
Shape the crab mixture into 4 patties about 3/4 inch thick (use about 1/2 cup mixture for each).
Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.
Bake for 20 to 25 minutes, or until lightly browned, turning the cakes midway through the cooking time.
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